White Bean Rajas Soup Recipes

WHITE BEAN-RAJAS SOUP

White Bean-Rajas Soup image

Make and share this White Bean-Rajas Soup recipe from Food.com.

Provided by MsPia

Categories Low Cholesterol

Time 30m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons olive oil
2 cups white onions, chopped
2 cups poblano chiles, seeded and chopped
1 cup red bell pepper, chopped
4 garlic cloves, minced
4 cups chicken broth
2 (15 ounce) cans navy beans, rinsed and drained
1/4 cup fresh lime juice
2 tablespoons ground cumin
1 cup monterey jack cheese, shredded
2 1/2 tablespoons sour cream

Steps:

Heat a Dutch oven coated with olive oil over medium-high heat. Add onion, chile, red bell pepper, and garlic; sauté 5 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Add the beans, juice, and cumin. Cover and let stand 5 minutes. Ladle about 1 1/2 cups soup into each of 5 bowls, and top each serving with about 3 tablespoons cheese and 1 1/2 teaspoons sour cream.

Nutrition Facts : Calories 535.2, Fat 21.8, SaturatedFat 7.1, Cholesterol 23.2, Sodium 1139.3, Carbohydrate 61.7, Fiber 20.8, Sugar 8.8, Protein 26.4

WHITE BEAN SOUP

White Bean Soup image

A hearty and flavorful winter meal that can easily be made vegetarian, if desired.

Provided by MEADOWG

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h20m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 cloves garlic, crushed
1 yellow onion, chopped
1 large carrot, chopped
1 (10 ounce) can golden corn, drained
salt and pepper to taste
5 cups chicken broth
1 (15.5 ounce) can white beans
1 cup diced fresh tomatoes
1 teaspoon dried thyme
1 teaspoon dried summer savory
1 teaspoon dried parsley

Steps:

Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.8 g, Fat 3 g, Fiber 5.6 g, Protein 7.2 g, SaturatedFat 0.5 g, Sodium 347.7 mg, Sugar 3.8 g

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