I have a secret. It's time to let it out - I am a self-proclaimed soup fanatic, especially during the winter months. I mean, what's better than soup? You can't deny soup its rightful place in the winter food line-up - usually low-calorie (I tend not to make cream-based soups), easy, one-pot, leaves lots of leftovers, hearty and reasonably cheap to make! I've decided to break out and share my soup arsenal with the world :)
I have already made a few soups/stews on this blog - check out these links:
Summer Corn and Bean Soup (adapted from Cooking Light)
1 tablespoon canola oil
1 cup diced sweet onion
2 thick slices of ham, diced
3 cups fresh corn kernels (about 5 ears)
1/2 teaspoon salt
1 can cannelini beans, rinsed and drained (sometimes, I add a bit more if I have them hanging around the house)
1 can chick peans, rinsed and drained
Chicken or vegetable broth (approximately 2-3 cups)
Dash of chili powder
Shredded cheddar or monterey jack cheese (for topping)
1. Heat oil in a Dutch oven over medium heat. Add onions and ham, and cook 3 minutes, stirring frequently, until onion is softened.
2. Stir in corn and remaining ingredients. Bring to a boil; reduce heat, and simmer approximately 15-20 minutes or until thoroughly heated and combined. If the soup is too thick, add more broth.
3. Use imersion blender to blend the soup to desired consistency. I tend to leave mine a bit chunky.
4. Serve with cheese or sour cream, if desired. Enjoy!