Chilled White Bean Salsa Soup

Chilled White Bean Salsa Soup Ingredients

1 c Dried white beans*; picked	1 md Yellow bell pepper; chopped
1 Yellow onion; halved	1 md Red onion; chopped fine
1 Bay leaf	1 sm Fresh jalapeno pepper;
1 Fresh thyme sprig	3 tb Red-wine vinegar
2 1/4 lb Vine-ripened tomatoes; cored	1 tb Extra-virgin olive oil
1 md Red bell pepper; chopped	1/4 c Packed fresh coriander

Instructions for Chilled White Bean Salsa Soup

*Such as cannellini or great northern beans **Wear rubber gloves when handling jalapenos! In a 4-quart saucepan simmer beans, yellow onion, bay leaf, and thyme in water to cover by 3 inches, partially covered with lid, until beans are tender, about 50 minutes. Season beans with salt and cool completely in cooking liquid. Drain beans in a colander and discard yellow onion, bay leaf, and thyme. Beans may be cooked 1 day ahead and chilled, covered. Finely chop enough of tomatoes to measure 1 1/2 cups and reserve. In a blender puree remaining tomatoes, half of bell peppers, and half of onion until smooth and in a bowl stir together puree, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeno, vinegar, oil, and salt to taste. Chill soup, covered at least until cold, about 6 hours, and up to 1 day. Before serving, stir in coriander and season with salt and pepper if necessary. Yield: 8 cups, 4 main course servings Recipe by: Cooking Live Show #CL8938 Posted to recipelu-digest by "Crane C. Walden" on Feb 5, 1998

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beans	Coriander	Jalapeno	Olive Oil
Onion	Red Bell Pepper	Red Onion	Thyme
Tomato	Vinegar	Yellow Bell Pepper

Soups Bean Bell pepper Olive oil Onion Red Onion Tomato Wine Lunch

for flavor and categorization

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