Sep 9, 2010
Hillary

Ham, White Bean and Corn Soup

Ham, white bean, and corn soup!

I always love going over to my mom and step dad’s for a nice weekend family dinner! As I’ve shared before, my mom is a phenomenal cook and baker and she is what I strive to be like in the kitchen every day! Every dish she makes is undoubtedly delicious and now that I’m out on my own, each meal I get to eat at home always brings me comfort and envy, hoping that after many, many years I can fill my mom’s cooking shoes!!

Because my mom and I are always cooking for two, the other benefit of our dinners is that we share our leftovers and extra baked goods (even after that my freezer is still stocked full of cookies and cakes that Jor and I just can’t eat fast enough!) In a recent dinner, my mom made a wonderful ham but was unable to use it beyond the meal because her and my step dad were off on business trips for the next few days. So, rather than let the ham go to waste in her fridge, she sent it home with me to my fridge! My mind immediately went to ham salad sandwiches but my second thought was a soup! This meal was so easy to put together (specifically because the ham was already cooked) and despite it being summer like temperatures, this soup for dinner or lunch works great because it’s not too heavy!

Here’s what you’ll need:

Ingredients:

(Serves 2 dinner portions and a lunch)

  • 1/2 tablespoon olive oil
  • 3 green onions
  • 1/2 cup cooked ham, chopped
  • 1 1/2 cups corn
  • 1 can white kidney beans
  • 1 poblano pepper
  • 1/2 green chili pepper, seeds removed
  • 1-1 1/2 cups low sodium chicken broth
  • salt and pepper to taste

To start this soup off, use a Dutch oven and warm about a half tablespoon of olive oil. Add the green onions and ham and let those saute for no more than just a few minutes. Your ham should already be cooked for this meal, which really makes the cooking time fly by! Make sure you keep stirring the onions and ham so nothing gets over cooked.

Green onions and ham saute in dutch oven for just a few minutes.

After a few minutes pour in the chicken broth and add the corn, kidney beans, poblano pepper and green chili pepper. We only used 1/2 of the green chili so as not to have too much heat added to the soup but use your discretion according to how spicy you prefer your food! I know it’s a little hard to believe, but you’re pretty much DONE! I put the top on half way and let the soup heat up and cook for about 20 minutes. I wanted all the flavors to have a chance to really come together.

Soup all put together! All ingredients have been added and now all the flavors are coming together!

While the soup was cooking, Jor put together a quick batch of homemade breadsticks and we had a complete, wonderful dinner! This soup is a great way to use a leftover meat and get multiple uses and meals out it! In this case, dinner was put together in no time without having to skimp on flavor or nutrition! I think that’s what I love so much about soups. It requires just a bit of chopping and then throwing everything into one pot for that wonderful one pot wonder that never lets me down! Easy to put together and easy clean up! You have everything you need without all the hassle and on busy weeknights, there’s nothing better than that! For now, that’s ham, white bean and corn soup…in the shell of a nut!

Ham, white bean and corn soup with homemade breadsticks!

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