Spicy Ham, Bean And Corn Soup – a delicious recipe with white kidney beans, canola oil, onion, clove of garlic, ham, bell pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Mash half of the beans with a fork or in a food processor. Add to the rest of the beans and set aside until needed.
2
Heat the oil in a large pot over medium heat. Add the onion and cook until it's translucent. Add the garlic, ham and bell peppers and cook until everything becomes fragrant, but not brown.
3
Add in the Salsa Verde, green chiles, broth, beans and frozen corn. Bring to a boil and reduce to a simmer.
4
Cook for 40-50 minutes, stirring and tasting along the way and adding salt to your liking.
5
Serve in bowls and garnish with your extra bits of ham, corn and peppers as well as your favorite toppings: maybe cheddar cheese, sour cream, avocado and/or parsley. Serve with crackers, corn bread or tortilla chips.
465
kcal
Calories
14
g
Fat
31
g
Carbs
55
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 (15 ounce) cans white kidney beans (cannellini), 2 teaspoons canola oil, 1/2 cup chopped onion, 1 clove of garlic, minced, and more.
Yes, Spicy Ham, Bean And Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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