Tonight we had this soup along with some Cheddar Bay Biscuits. I made them without the ranch dressing, using just the herbs called for, and they weren't as special. I think I will use the ranch mix from now on because it's a better balance of flavors.
The soup was very yummy. I didn't puree everything separately and instead put everything in the pot except the beans, pureed it, and then added the beans. It worked out very well and was very tasty. We liked it a lot and would make it again.
Spicy Tomato and White Bean Soup
Cooking Light, August 2006
Pair this soup with a simple grilled cheese sandwich for a quick and satisfying meal.
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)
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.
Yield: 4 servings