Recipe Name Mexican White Bean Soup Alt Submitted by soci205506 Recipe Description Cheaper version Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 20 Ready In (minutes) 35

Ingredients Amount Measure Ingredient 1 1/4 cup Beans, navy, dried 16 tablespoon onion,raw chopped 1 stalk, medium (7-1/2\" - 8\" long) celery 1 tablespoon olive, extra virgin 2 teaspoon cumin, ground 1/4 teaspoon salt, to taste 1/4 teaspoon cayenne pepper, to taste 2 3/4 cups Vegetarian chicken broth 2 tablespoon orange peel, raw 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, 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, into soup; heat through. Sprinkle with cilantro and cayenne pepper.