Soup - Mexican White Bean
By á-178825
Can cook beans in advance & store in fridge, covered for up to 3 days.
6 servings
Ingredients
- 8 oz dried navy beans (1 1/4 c)
- 1 lg onion, chopped (1 c)
- 2 stalks celery sliced (1 c)
- 2 med carrots, sliced (1 c)
- 3 cloves garlic, minced
- 2 T vegetable oil
- 2 t ground cumin
- 1/4 t salt
- 1/4 t cayenne pepper
- 14 1/2 oz can vegetable broth or reduced sodium chicken broth
- 1 orange
- 1 c salsa verde
- Light dairy sour cream ( optional)
- Fresh cilantro
- Cayenne pepper
Details
Preparation
Step 1
Rinse beans in 4-5 qt Dutch oven. Add beans to 6 c water. Bring to boiling; reduce heat. Simmer uncovered for 2 min. Remove from heat. Cover & let stand 1 hr. Drain & rinse beans.
In Dutch oven cook onion, celery, carrots & garlic in hot oil until tender. Stir in cumin, salt & cayenne pepper. Add broth, beans & 2 c water. Bring to boiling; reduce heat. Simmer covered 1 - 1 1/2 hrs until beans are tender.
Using hand held immersion blender, blend mixture slightly. (Or let soup cool slightly. Transfer mixture 1/3 at a time to blender. Cover, blend slightly.). Return to pan. Finely shred 1 t peel from orange, then juice the orange. Stir orange juice, peel & salsa verde into soup; heat through. Top with sour cream, if desired, cilantro, & dash of cayenne.
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