Scintillating Cilantro White Bean Soup
- Number of Servings: 6
Ingredients
Non-stick spray 1 medium chopped onion 3 garlic cloves, crushed 1 (28-ounce) can crushed tomatoes 1 C dried garbanzo beans 1 C dried great northern beans 2 medium potatoes 6 C vegetable broth 1/2 teaspoon cayenne pepper ( optional) 3/4 teaspoon dried oregano 1/4 teaspoon pepper 1 bunch cilantro (about 2 cups) 1 C enchilada sauce Salt to taste
Sort and rinse beans. Soak overnight (or for about 8 hours).
Heat non-stick spray in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomatoes and next 6 ingredients (tomatoes through pepper), and bring to a boil for about 40-50 minutes or until beans and potatoes are tender. Reduce heat and add more water until desired consistency of soup is reached. Add chopped cilantro, salt and enchilada sauce and simmer 5 minutes. Ladle into bowls, and sprinkle with vegan cheese if you want.
Number of Servings: 6
Recipe submitted by SparkPeople user ILANSTERMONSTER.
Heat non-stick spray in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomatoes and next 6 ingredients (tomatoes through pepper), and bring to a boil for about 40-50 minutes or until beans and potatoes are tender. Reduce heat and add more water until desired consistency of soup is reached. Add chopped cilantro, salt and enchilada sauce and simmer 5 minutes. Ladle into bowls, and sprinkle with vegan cheese if you want.
Number of Servings: 6
Recipe submitted by SparkPeople user ILANSTERMONSTER.
Nutritional Info Amount Per Serving
- Calories: 222.1
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,494.8 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 7.3 g
- Protein: 9.1 g
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