White Bean Rajas Soup Recipes

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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

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

CREAMY ITALIAN WHITE BEAN SOUP



Creamy Italian White Bean Soup image

Hearty and healthy soup that is a favorite with friends and family. Sounds more difficult than it is. Try it! We're positive you'll be pleased. Serve with grated Parmesan cheese.

Provided by colleenlora

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

Time 50m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 (16 ounce) cans white kidney beans, rinsed and drained
1 (14 ounce) can chicken broth
¼ teaspoon ground black pepper
⅛ teaspoon dried thyme
2 cups water
1 bunch fresh spinach, rinsed and thinly sliced
1 tablespoon lemon juice

Steps:

  • In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
  • With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
  • In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
  • Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 38.1 g, Cholesterol 2.4 mg, Fat 4.9 g, Fiber 11.2 g, Protein 12 g, SaturatedFat 0.5 g, Sodium 1014.4 mg, Sugar 2.3 g

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