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Mexican White Bean Soup

Makes: 6 servings
Prep 30 mins Cook 1 hr 10 mins Stand 1 hr
Mexican White Bean Soup
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 1/2 ounce 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

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 6,
  • 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,
  • vit. C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 165,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 653,
  • Potassium (mg) 777,
  • calcium (mg) 101,
  • iron (mg) 3,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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