Turn to the pantry for a hearty and comforting soup packed with beans, vegetables, and spices.
Prep Time: 30 mins
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 cup salsa verde
Light dairy sour cream (optional)
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.
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