• Prep Time: 30 minutes
  • Cooking Time: 1 hour 10 minutes
  • Serves: 6 servings

Mexican White Bean Soup

  • Recipe Submitted by on

Category: Beans, Mexican, Soups

 Ingredients List

  • 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 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.
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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

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