White Bean-Rajas Soup

Name: White Bean-Rajas Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 serving(s)
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

Submitted by MsPia

"Adapted from Cooking Light. I would add cilantro."

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Ready In:: 30mins
Ingredients:: 11
Serves:: 5

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

directions

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.

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Reviews

I'm not sure exactly what to think of this soup; the flavor was nice and I especially liked the lime, but it definitely needed salt. However, the onion and pepper to beans ratio was really out of proportion. There was so much onion and pepper that it really took over the soup and the beans were just kind of there. I also cooked the onions and peppers way longer than was called for and they were still too firm for my tastes. I will probably try this soup again but would cut the amount of onions and peppers in half. Thanks for offering this recipe! Made for PRMR.

KLBoyle

RECIPE SUBMITTED BY

MsPia

Louisville

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com

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