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Send a Meal Blog

Friday, March 28 2014

Turn to the pantry for a hearty and comforting soup packed with beans, vegetables, and spices.

Mexican White Bean Soup
Recipe from 
Servings: 6
Prep Time: 30 mins
 
 
 
 
ingredients
 
  • 1 1/4   cups   dried navy beans (8 ounces)
  • 6    cups   water
  • 1    cup   chopped onion (1 large)
  • 1    cup   sliced celery (2 stalks)
  • 1    cup   sliced carrots (2 medium)
  • 3      cloves garlic, minced
  • 1    tablespoon   vegetable oil
  • 2    teaspoons   ground cumin
  • 1/4   teaspoon   salt
  • 1/8 - 1/4   teaspoon   cayenne pepper
  • 1    14 1/2ounce can  vegetable broth or reduced-sodium chicken broth
  • 2    cups   water
  • 1      orange
  • 1    cup   salsa verde
  •     Light dairy sour cream (optional)
  •     Fresh cilantro
  •     Cayenne pepper
 
directions
Rinse beans. In a 4- to 5-quart Dutch oven combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
 
 
In the Dutch oven cook onion, celery, carrots, and garlic in hot oil until tender. Stir in cumin, salt, and cayenne pepper. Add broth and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender.
 
 
Using a handheld immersion blender, blend mixture slightly. Using a handheld immersion blender, blend mixture slightly. (Or let soup cool slightly. Transfer mixture, one-third at a time, to a blender. Cover; blend slightly.) Return to Dutch oven. Finely shred 1 teaspoon peel from orange; then juice orange. Stir orange juice, peel, and salsa verde into soup; heat through. If desired, top with sour cream. Sprinkle with cilantro and cayenne pepper.
 
 

 
nutrition information
Per Serving: cal. (kcal) 203, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 0, carb. (g) 34, Monosaturated fat (g) 1, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 12, sugar (g) 7, pro. (g) 10, vit. A (IU) 3984.4, vit. C (mg) 18.9, Thiamin (mg) 0.36, Riboflavin (mg) 0.12, Niacin (mg) 1.78, Pyridoxine (Vit. B6) (mg) 0.31, Folate (µg) 165.3, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 653, Potassium (mg) 777, calcium (mg) 100.97, iron (mg) 2.7, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:04 am   |  Permalink   |  0 Comments  |  Email
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