Creamy White Beans and Corn Soup

With the temp going as low as 15 degrees, nothing seems as satisfaction as a hearty bowl of soup, which is why today’s recipe of Creamy White Beans and Corn Soup will make a great addition to your soup collection. It’s an easy meal perfect for week night dinners. When I made this, I added some leftover shredded chicken to give it some texture however the recipe being shared today is written without the chicken. To cut down the sodium, make sure you drain and rinse the beans.

Creamy White Beans and Corn Soup

Ingredients

•  1 tbsp oil
• 1 tbsp minced garlic
• 1 sm. onion, chopped
• 1 – 14.5 oz can of low-sodium chicken or vegetable broth
• 1 can southwest corn, drained
• 1 – 1 lb-18oz can of white beans, drained & rinsed
• salt and pepper to taste

Direction

1. Heat the oil in a meduim pot over medium heat. Add onions reduce the heat to low and sauté for about 3-5 minutes, until softened and translucent
2. Add garlic, chicken broth, bring to a boil, add two cups of beans, and corn,  bring to a boil
3. While the beans is cooking, puree the leftover beans  (about 1 cup) until smooth
4. Add pureed beans  and bring soup to a boil again
5. Taste, add salt and pepper as needed
6. To serve , laddle soup into bowls. If desired, garnish with crispy crumbled bacon