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Recipes - Mexican White Bean Soup Recipe

Recipe Name

Mexican White Bean Soup

Submitted by soci205506
Recipe Description Easy make soup that can be refrigerated and reused
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 30 Cook Time (minutes) 70 Ready In (minutes) 100
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
1/4
cupBeans, azuki
6
cup (8 fl oz)water
1
cup, choppedOnion, chopped
2
stalk, medium (7-1/2\" - 8\" long)celery
1
sliceCarrots
3
clovesgarlic minced
1
tablespoonolive oil
2
teaspoonSpices, ground cumin
1/4
teaspoonsalt
1/4
teaspooncayenne pepper
1
3/4
cupSoup, chicken broth, canned, less/reduced sodium
2
cup (8 fl oz)water
1
teaspoonorange peel, raw
8
ouncesalsa verde
4
teaspooncilantro, fresh, chopped
4
teaspooncayenne pepper or less to taste
Steps
Sequence Step
1Rinse 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.
2In 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.
3Using 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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