White Bean-Poblano Soup

Name: White Bean-Poblano Soup Recipe
Yield: 5
Ingredients: 2 cups chopped white onion; 2 cups chopped seeded poblano chile; 1 cup chopped red bell pepper; 4 garlic cloves minced; 2 (14-ounce) cans vegetable broth; 2 (15-ounce) cans navy beans rinsed and drained; 1/4 cup fresh lime juice; 2 tablespoons ground cumin; 1 cup (4 ounces) shredded queso chihuahua or Monterey Jack cheese; 2 1/2 tablespoons reduced-fat sour cream

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Number of Servings: 5

Ingredients

2 cups chopped white onion 2 cups chopped seeded poblano chile 1 cup chopped red bell pepper 4 garlic cloves, minced 2 (14-ounce) cans vegetable broth 2 (15-ounce) cans navy beans, rinsed and drained 1/4 cup fresh lime juice 2 tablespoons ground cumin 1 cup (4 ounces) shredded queso chihuahua or Monterey Jack cheese 2 1/2 tablespoons reduced-fat sour cream

Directions

Heat a Dutch oven coated with cooking spray 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.

Number of Servings: 5

Recipe submitted by SparkPeople user KELLY_S.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving