This recipe came together after I saw a picture of a white navy bean soup with corn in it. Creamy and delicious, this hearty soup makes a super satisfying lunch or dinner. Try it with real bacon bits sprinkled on top, too! –Mellyn

Yield: 7 cups

• 3 tablespoons white bean flour*
• 1/4 cup flour — (optional, add it if you’d like a thicker soup)
• 2 tablespoons dry milk powder
• 1/4 teaspoon garlic powder
• 1 Tablespoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/2 cups water
• 1 teaspoon cumin
• 2 15-ounce cans white beans, drained and rinsed — or 1 cup of dry beans cooked to yield about 3 cups beans
• 1 15-ounce can corn, undrained
• 1 4-ounce can diced green chiles
• 1/3 cup parmesan cheese
• 1 7.6-ounce can table cream

1. Whisk bean flour, flour, dry milk powder, garlic, onion, salt and pepper into water until smooth.
2. Bring to a boil. Boil and stir for 1-2 minutes.
3. Add cumin, white beans, corn and diced green chiles and heat until near boiling.
4. Stir in parmesan cheese and table cream. Heat until dissolved and warm, but DON’T boil it or the cream will curdle!