Spicy Tomato and White Bean Soup

11 Reviews
ADD YOUR REVIEW
Randy Mayor
Yield
4 servings (serving size: 1 cup)
By Nancy Hughes
August 2006
RECIPE BY Cooking Light

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

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)

Nutritional Information

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

How to Make It

Step 1

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.

Step 2

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.

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Ratings & Reviews

stellacorona's Review

KKsMomma
December 03, 2013
very good, but canned tomatoes, or just fresh diced would be easier than the grape size.

KKsMomma's Review

lbrumley
January 19, 2013
I added a half cup additional broth and topped each bowl with some crumbled tortilla chips and a tablespoon of crumbled cotija cheese. Thought this soup was easy to make, healthy and delicious..

SheWhoMustMac09's Review

mtbftc
January 06, 2013
I double this recipe when I make it. Also add black olives and Szechuan seasoning.

mtbftc's Review

SheWhoMustMac09
October 04, 2012
Simple to make and extremely tasty!

wgcorbett's Review

csaunders80
May 17, 2011
Great soup! Easy to make and very colorful presentation. I added a can of black beans and skipped the poblano, didn't replace it with anything. Next time I'll try some mild green chiles. Yummy and will make again. With some experimenting this could easily become a 'go-to' soup.

candyflower's Review

ksgillmore
January 12, 2011
Great soup for using extra garden produce -- and I had LOTS of cherry and grape tomatoes. Freezes well so I'm enjoying this soup when the snow flies.

csaunders80's Review

candyflower
November 23, 2010
I think the recipe as written is maybe a 3-star recipe, but with modifications it can be 5-star worthy. After tasting the soup I decided to add a can of rinsed, drained black beans, 1/2 tsp. more cumin, a dash of chipotle chile powder, 1 tsp. salt, and about 2 cups of chopped rotisserie chicken. So...this soup was quite different than the soup in the recipe. It was good though! I will make it again with these modifications.

SmlTownCook's Review

SmlTownCook
November 03, 2010
Great recipe. I didn't have fresh poblano peppers used canned hatch green chiles. It was very quick using my mini-food processor and very good. Next time I will make some quick box cornbread. I made grilled cheese with helped offset the spicyness of canned chiles. Will definetly make again.

lbrumley's Review

wgcorbett
March 22, 2010
Very good and fast! I just chopped my veggies myself instead of using a food processor. Used a little less olive oil and a little more cilantro (love cilantro). Next time I will used canned tomatoes instead. I didn't like having the tomato skins in the soup.

ksgillmore's Review

stellacorona
February 22, 2009
This was a very good soup. I was a little worried that it would taste like hot salsa but after cooking for a while all the ingredients came together nicely. Will definitely make again.