Smoky White Bean Soup
Source: Vegetarian Times Low-Fat & Fast: 150 Easy Meatless Recipes
by The Editors of Vegetarian Times Magazine (Editor)
Servings: 8
Type: Vegetarian

1 lb russet potatoes, pealed and cut into 1/2-inch cubes (about 3 cups)
3 cups vegetable broth (or water)
1 medium onion, chopped
3 15-1/2 oz cans great northern beans, rinsed and drained
1 cup lowfat 1% (or skim) milk*
 1 tsp ground cumin
1/8 to 1/4 tsp cayenne pepper
3 oz smoked gouda cheese* (1 cup)
salt and freshly ground pepper, to taste
minced red and green peppers
or tomato, as garnish

  1. In a 6-quart pot, combine potatoes, 2 cups broth (or water) and onion. Cover; bring to a boil over high heat. Reduce heat to medium. Simmer until potatoes are tender, about 10 minutes.

  2. Process potatoes, onions and cooking liquid in batches in a blender or food processor until smooth. return mixture to pot. Stir in remaining 1 cup of broth (water), beans, milk, cumin and cayenne pepper. Simmer over medium heat until hot, about 5 minutes.

  3. Remove pot from heat. Stir in cheese. Add salt and ppper to taste. Garnish individual servings with chopped bell peppers or tomato, if desired.

NOTES: *Comparable soy or rice product could probably be substituted here for a vegan version. You might consider going light on the cayenne; leftovers can get powerful spicy/hot! Finally, the cheese doesn't melt entirely like a cheddar cheese or creamy cheese soup so it forms these wonderful creamy, smoky flavor nuggets. ENJOY IT!

Per serving:
288 Calories, 4 g fat, 17 g protein, 48 g carbohydrates, 13 mg cholesterol, 112 mg sodium, 9 g fiber

Vegetarian Times Low-Fat & Fast:
150 Easy Meatless Recipes
by The Editors of Vegetarian Times Magazine
ISBN: 0028615883

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