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Smoky White Bean Soup

Recipe Introduction


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



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, 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 pepper to taste. Garnish individual servings with chopped bell peppers or tomato, if desired.
   
   
4. Per serving: 288 Calories, 4 g fat, 17 g protein, 48 g carbohydrates, 13 mg cholesterol, 112 mg sodium, 9 g fiber