Summer Corn and Bean Soup
Ingredients
Heat canola oil in a Dutch oven over medium heat (I USED A REGULAR POT ON THE STOVE AND IT WORKED FINE). Add onions and ham, and cook 3 minutes, stirring frequently. Stir in corn and remaining ingredients. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.
Yield: 6 servings (serving size: about 1 1/2 cups)
NUTRITION PER SERVING
CALORIES 278(17% from fat); FAT 5.3g (sat 1g,mono 2.5g,poly 1.4g); PROTEIN 17g; CHOLESTEROL 16mg; CALCIUM 150mg; SODIUM 593mg; FIBER 10.1g; IRON 4.2mg; CARBOHYDRATE 42.8g