Vegetarian Times Low-Fat & Fast: 150 Easy Meatless Recipes
List of Ingredients
1 lb russet potatoes, peeled and cut into 1/2-inch cubes(about 3 cups)
3 cups vegetable broth (or water)
1 medium onion, chopped
3 (15-1/2 ounce) cans Great Northern beans, rinsed and drained
1 cup lowfat 1% (or skim) milk
1 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper
3 ounces smoked gouda cheese
salt and freshly ground pepper, to taste
minced red and green peppers or tomato, as garnish
Instructions
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.
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, beans, milk, cumin and cayenne pepper. Simmer over medium heat until hot, about 5 minutes.
Remove pot from heat. Stir in cheese. Add salt and pepper to taste. Garnish individual servings with chopped bell peppers or tomato, if desired.
Per serving: 288 Calories, 4 g fat, 17 g protein, 48 g carbohydrates, 13 mg cholesterol, 112 mg sodium, 9 g fiber