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White Bean Soup


Thursday, January 01, 2004
Cooking Spray
2 cups chopped white onion
2 cups chopped seeded poblano chile
1 cup chopped red bell pepper
4 garlic cloves, minced
2 (14 oz) cans fat-free, less-sodium chicken borth
2 (15-oz) cans navy beans, rinsed and drained
1/4 cup fresh lime juice
2 T ground cumin
1 cup (4 oz) shredded Monterey Jack Cheese
2 1/2 T reduced-fat sour cream
Heat a large pot or dutch oven coated with nonstick cooking spray over medium-high heat.
Add onion, chile, red bell pepper, and garlic; saute 5 minutes. Add broth; bring to a boil. Cover, reduce heat and simmer for 10 minutes.
Remove from heat. Add the beans, juice, and cumin. Cover and let stand for 5 minutes. Ladle
about 1 1/2 cups soup into 5 bowls, and top each with about 3 T cheese and 1 1/2 tsp sour cream.
Nutrition Facts:
Julie Free, RD/LD, St. Francis Hospital
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