Spicy Tomato and White Bean Soup - Cooking Light

Cooking Light Soup
Happy New Year!

I am finally posting my first post of 2010. I have been really busy with the visit of my two older kids that came from Ontario. We had such a great time.

For this month Cooking Light Virtual Supper Club we are making Soups & Stews. I prepared a Spicy Tomato and White Bean Soup. This soup is ready in less than 15 minutes because you do use the food processor to chop the fresh vegetables. Instead of navy beans I used black beans. This soup was refreshing and healthy.

See what these following bloggers are cooking this month:

More Than Burnt Toast: Spicy Chicken Stew
Aggie's Kitchen: Orange-Saffron Shrimp and Snapper Stew
Mom's Cooking Club: Spicy Sausage Chili
The Life and Loves of Grumpy's Honeybunch: Shrimp and Butternut Squash in Coconut Milk Broth


Ingredients:14 oz can fat-free chicken broth
2 tsp chili powder
1 tsp ground cumin
16 oz can navy beans, rinsed
1 medium poblano chile, halved and seeded
1/2 onion cut into 6
1 pint (473ml) grape tomatoes
1/4 cup (or more) cilantro
2 Tbsp fresh lime juice
1 Tbsp OO
salt to taste

1- Combine 1 cup broth, spices and beans in a dutch oven over med-high heat.
2- In a food processor combine remaining broth, poblano and onion, pulse until vegetables are chopped. Add to the dutch oven.
3- In a food processor add tomatoes and cilantro and process until coarsely chopped. Add to the dutch oven. Bring to a boil. Cover, reduce heat and simmer 5 minutes to 10 minutes.
4- Remove from the heat and stir in the lime juice, olive oil and salt.
5- Serve with cilantro (optional).

Source: Spicy Tomato and White Bean Soup