White Bean Soup
Verified by stevemur
|2 cwhite onion; chopped|
|2 cpoblano chile; chopped, seeded|
|1 cred bell pepper; chopped|
|4 clovesgarlic; minced|
|2 14-oz cansfat-free less-sodium chicken broth; 14-ounce cans|
|2 15-oz cansnavy beans; 15-ounce cans, rinsed and drained|
|4 tbFresh lime juice|
|2 tbGround cumin|
|1 cshredded queso chihuahua cheese; (4 oz) or Monterey Jack|
|2 1/2 tbReduced-fat sour cream|
White Bean Soup Preparation
Heat a Dutch oven coated with cooking spray over medium-highheat. Add onion, chile, red bell pepper, and garlic; saute 5 minutes.
Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Removefrom heat. Add the beans, juice, and cumin. Cover and let stand 5 minutes. Ladleabout 1 1/2 cups soup into each of 5 bowls, and top each serving with about 3 tablespoons cheese and 1 1/2 teaspoons sour cream.
Makes 5 servings
Recipe By: Geo Ross
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