Recipe Name Mexican White Bean Soup Submitted by soci205506 Recipe Description Easy make soup that can be refrigerated and reused Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 70 Ready In (minutes) 100

Ingredients Amount Measure Ingredient 1 1/4 cup Beans, azuki 6 cup (8 fl oz) water 1 cup, chopped Onion, chopped 2 stalk, medium (7-1/2\" - 8\" long) celery 1 slice Carrots 3 cloves garlic minced 1 tablespoon olive oil 2 teaspoon Spices, ground cumin 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1 3/4 cup Soup, chicken broth, canned, less/reduced sodium 2 cup (8 fl oz) water 1 teaspoon orange peel, raw 8 ounce salsa verde 4 teaspoon cilantro, fresh, chopped 4 teaspoon cayenne pepper or less to taste Steps Sequence Step 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.