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Mexican White Bean Soup

Dried beans are a pantry superhero - inexpensive and easy to prepare. Get a head start by cooking the beans in advance. They can be stored, covered and refrigerated, up to 3 days.
6 Servings - 1 hr 30 min - bhg.com
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Servings:6  | Calories:256 | Total Fat:5g  | Chol:2mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 1g
5 %
Total Carb 42g
14 %
Fiber 12g
48 %
Sugars 9g
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Cholesterol 2mg
1 %
Sodium 765mg
32 %
Protein 11g
23 %
Calories:
49% Dried navy beans
24% Others combined
17% Can vegetable broth
8% Vegetable oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 1/4 cups dried navy beans (8 ounces)
6 cups water
1 cup chopped onion (1 large)
1 cup sliced celery (2 stalks)
1 cup sliced carrots (2 medium)
3 cloves garlic , minced
1 tablespoon vegetable oil
2 teaspoons ground cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 14 1/2 ounce can vegetable broth or reduced-sodium chicken broth
2 cups water
1 orange
1 cup salsa verde
Light dairy sour cream (optional)
Fresh cilantro
Cayenne pepper

Directions : View recipe directions on bhg.com
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