Mexican White Bean Soup

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



by 12  people


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Ingredients
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    1 1/4  cups 
    dried navy beans (8 ounces)
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    6   cups 
    water
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    1   cup 
    chopped onion (1 large)
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    1   cup 
    sliced celery (2 stalks)
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    1   cup 
    sliced carrots (2 medium)
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    3   
    cloves garlic, minced
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    1   tablespoon 
    vegetable oil
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    2   teaspoons 
    ground cumin
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    1/4  teaspoon 
    salt
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    1/8 - 1/4  teaspoon 
    cayenne pepper
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    1  14 1/2 ounce can 
    vegetable broth or reduced-sodium chicken broth
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    2   cups 
    water
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    1   
    orange
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    1   cup 
    salsa verde
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    Light dairy sour cream (optional)
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    Fresh cilantro
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    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 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 (g) 165.3, Cobalamin (Vit. B12) (g) 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
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