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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 42.2
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 254.1 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.6 g

View full nutritional breakdown of Spicy White Bean Soup calories by ingredient
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Spicy White Bean Soup

Submitted by: VANESSAVOS13
Spicy White Bean Soup

Introduction

This is a recipe from Sparkpeople's meal planner, but I cannot find it anywhere on Spark Recipes. I can't take any credit for it! This is a recipe from Sparkpeople's meal planner, but I cannot find it anywhere on Spark Recipes. I can't take any credit for it!
Number of Servings: 10

Ingredients

    0.5 cup White beans (soaked overnight)
    1 onion (chopped)
    4 ribs celery
    1 tsp garlic
    0.6 wild rice
    1 tsp olive oil
    oregano, cumin, cayenne, ground cloves
    4 cups chicken broth (low sodium)
    4 cups water (add throughout cooking time)

Directions

Soak white beans overnight if buying them dry. If they are canned, drain and rinse.
Chop celery, onion and garlic.
Heat 1 tsp olive oil over medium-high heat. Add celery, onion and garlic and sautee until onions are transparent.
Add white beans and rice, and 4 cups chicken stock.
Add spices (cumin, cayenne, oregano, ground cloves)
Add water as desired.
Let it simmer (adding water as needed) for about 1-2 hours. Add water as desired, until soup is the consistency you like.
Sparkpeople suggests that you add mozzarella cheese once you serve it, but I find that it already tastes like it has cheese in it!

**You could also make this in a crockpot, just add the full amount of water at the beginning.

Number of Servings: 10

Recipe submitted by SparkPeople user VANESSAVOS784.






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  • 1 of 1 people found this review helpful
    Sorry, but this recipe seems a little off kilter. The Sparkmenu indicates .5 c. beans, and .6 c. wild rice for EACH serving. You definitely need more than 42 calories for your dinner! DEIDREREMTEMA, are you possibly using a rice mix of some sort to get that high of a calorie count? - 1/27/12

    Reply from VANESSAVOS13 (1/4/13)
    Well no, I used exactly what was listed there (followed the SP recipe to a tee) and it produced about 6-8 cups of soup that lasted me an entire week. I will be making it again this weeked and double check the recipe, but I am pretty sure it's dead on! I ate about 1-2 cups per serving.


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  • Good
    1 of 2 people found this review helpful
    I subsituted .5 chopped red pepper for the celery & 4 slices onion chopped for the onion & just a dash of cumin, cayenne, oregano & ground cloves & used .6 cup uncooked but I think they meant cooked(not sure either) suppose to serve 1 but no way could I eat it all in one sitting.Top w/1oz mozzarella - 11/19/11

    Reply from VANESSAVOS13 (1/4/13)
    the measurements are all for uncooked. Rice and beans double/triple in serving size while you cook them!


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  • 1 of 1 people found this review helpful
    Is the rice cooked or uncooked when you add it? - 9/13/11

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  • Very Good
    1 of 1 people found this review helpful
    I am new to Sparkpeople and made this recipe this week. My whole family really liked it but I am confused about the rice portion. Does .6 mean slightly more than one cup? Is it .6 dry or cooked? The calories on my rice indicated 150 per .25 cup which is way different than what the site says, ideas? - 1/26/11

    Reply from VANESSAVOS13 (1/26/11)
    .6 of a cup, so just a little more than 1/2 of a cup. The first time I made it I did not soak my beans and had to cook the soup for hours, it turned out to be this delicious enchilada tasting chili! What kind of rice do you have?


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  • I have made this recipe a couple times & my family loves it. I have a few additions: chopped spinach, small splash of soy sauce, a few dashes of hot sauce, ground pepper. Thanks for putting this into Sparkrecipes so it's easy to find. Comfort food that's vegetarian, high fiber & budget friendy - 3/24/13

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  • Fantastic flavor combination! A fun new twist on an old standard recipe! - 4/24/12

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  • I added a good splash of lemon juice for a little acidity and a dollop of lite sour cream on top with lite cheddar cheese--so so so good! - 3/17/12

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  • Thank you for putting this recipe in. Your recipe made it easy to use leftovers. I used a whole can of beans and originally just water then added some Low Na Chicken Broth. Thought it actually was a abit bland (not spicy) but used 1/4 t of spices. Add a splash of apple cider vinegar for spark - 3/16/12

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  • Excellent soup. Even my 12 and 14 year old boys liked it. It was nice with the wild rice - I had never bought that before. Will definitely make this again. - 1/2/12

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  • What amount is 0.5 cup of beans? What amount is 0.6 ? Iam confused. - 7/8/11

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  • Very Good
    1 of 1 people found this review helpful
    I thought this was very good! I will make it again-may add carrots too next time. - 2/19/11

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