Mexican White Bean Soup
- 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 Facts (Mexican White Bean Soup)
- Per serving:
- 203 kcal cal.,
- 4 g fat
- (0 g sat. fat,
- 2 g polyunsaturated fat,
- 1 g monounsatured fat),
- 0 mg chol.,
- 653 mg sodium,
- 34 g carb.,
- 12 g fiber,
- 7 g sugar,
- 10 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Judy Schultze 553 Days Ago
I used 2 (15 oz) cans of White Beans, drained & rinsed, instead of dried beans & skipped the cayenne pepper. This soup is great. It's now one of my "go to" soups for year-round lunch or dinner.
Holly Heaton 572 Days Ago
This is one of the most disgusting meals I have ever made. No one in my family would eat it. Don't waste your time or money.
LaTrice Dowe 605 Days Ago
The Mexican White Bean Soup is absolutely DELICIOUS, not to mean cheap!! I served the soup with some corn bread muffins. I'll definitely make this recipe again!!! :-)