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It's hard to beat the cool cucumber-laced cream on top of this soup, but you can top each serving with 1 tablespoon shredded reduced-fat sharp Cheddar cheese and 1 teaspoon chopped fresh cilantro instead.

Recipe by Oxmoor House January 2006

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Recipe Summary

prep:
9 mins
cook:
27 mins
additional:
15 mins
total:
51 mins
Yield:
6 servings (serving size: 1 1/3 cups soup and about 2 tablespoons Cucumber-Cilantro Cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the Cucumber-Cilantro Cream.

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  • Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes or until vegetables are tender. Add beans and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Remove from heat; cool slightly.

  • Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan; stir well. Ladle soup into bowls, and top with Cucumber-Cilantro Cream.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

162 calories; fat 2.8g; saturated fat 1.2g; protein 9.3g; carbohydrates 31.1g; cholesterol 5mg; iron 3mg; sodium 977mg; calories from fat 16%; fiber 8.6g; calcium 91mg.
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