Spicy Tomato and White Bean Soup

Randy Mayor
Pair this soup with a simple grilled cheese sandwich for a quick and satisfying meal.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 157
Caloriesfromfat 25 %
Fat 4.3 g
Satfat 0.6 g
Monofat 2.6 g
Polyfat 0.6 g
Protein 8.1 g
Carbohydrate 23.1 g
Fiber 6.7 g
Cholesterol 0.0 mg
Iron 2.4 mg
Sodium 828 mg
Calcium 65 mg

Ingredients

1 (14-ounce) can fat-free, less-sodium chicken broth, divided
2 teaspoons chili powder
1 teaspoon ground cumin
1 (16-ounce) can navy beans, drained and rinsed
1 medium poblano chile, halved and seeded
1/2 onion, cut into 1/2-inch-thick wedges
1 pint grape tomatoes
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
Cilantro sprigs (optional)

Preparation

Combine 1 cup broth, chili powder, cumin, and beans in a Dutch oven over medium-high heat. Combine remaining broth, poblano, and onion in a food processor; pulse until vegetables are chopped. Add onion mixture to pan.

Add tomatoes and cilantro to food processor, and process until coarsely chopped. Add tomato mixture to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are tender. Remove from heat; stir in juice, olive oil, and salt. Garnish with cilantro sprigs, if desired.

Note:

Nancy Hughes,

August 2006