Caras Scintillating Cilantro White Bean Soup
2 teaspoons olive oil
1 cup chopped onion
3 garlic cloves, crushed
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (16-ounce) can garbanzo beans, drained
1 (16-ounce) can soybeans, drained
1 (14 1/2-ounce) can veggie broth
1/2 teaspoon cayenne pepper ( optional)
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1 bunch cilantro (about 2 cups)
1 can vegan enchilada sauce
Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomatoes and next 6 ingredients (tomatoes through pepper), and bring to a boil. Reduce heat, add chopped cilantro and 1 CUP enchilada sauce and simmer 5 minutes. Ladle into bowls, and sprinkle with vegan cheese if you want.
Yield: 4 servings (serving size: 2 cups soup)
SO HOW'D IT GO?
super good! the kind of soup that makes your nose runny, especially if you threw red pepper flakes in it, which is what i did. i also used black beans and fava beans instead of white beans. i don't recommend using fava beans, they don't really go with the taste of the soup. not that i don't love fava beans.
this is such a nice change from other tomato-based bean soups, and winter is big soup season! I've made it using salsa for enchilada sauce and that's delicious, too. I like to add more veggies - carrots, spinach, corn, etc. - and lots of cumin. I don't know why it says to get whole tomatoes and then chop them - I just bought diced. you can also use lots of different beans. so spicy and appetizing! loooove the cilantro. thanks for sharing!
This was most excellent! My bean supply had gotten a bit low so I ended up using Great Northern beans and ditilini pasta. Going to enjoy the leftovers for lunch today! :)
Made this recipe last night and it was very, very good. It is now one of my favorite soups and I will be making it again (doubling it for more leftovers!) It is the perfect winter soup, very comforting.
I forgot to say salt and pepper to taste, and that I had intended to add cilantro, but just forgot :)
Thanks for the great recipe! It would never have occurred to me to put enchilada sauce in a soup! I fooled around with this recipe because I wanted to make a lot, in order to have leftovers, and then also just based on what I had lying around, needing to be used up... My version came out really yummy, so I'll go ahead and share it.
I used:
5 1/2 c veggie broth (half musroom, half onion, actually)
1 large can enchilada sauce
1 1/2 tbsp lime juice
1 tsp oregano
1 tsp cumin
1/2 onion
1 1/2 c chopped mushrooms
1 tsp chopped garlic
1.5 russet potatoes, cubed
1 can white beans
1/2 can black beans
1 can corn
3 zucchini, sliced
2 carrots, chopped
1/2 c cooked brown rice
3/4 c cooked couscous
Thanks!!!
This was absolutely awesome!!!!! I also used great northern instead of the soy beans, turned out yummy!! Its a keeper :}
Delicious! I used 2 TABLEspoons of olive oil, on accident, but I didn't notice any problem. I also used the salsa, which worked just great. It's a hot, comforting soup. I also added lemon juice and kidney beans (instead of soy beans). The chickpeas aren't my favorite. When I do it again, I'll replace the chikpeas with more kidney, probably.
Definitely worth making!
Scintillating! Like a liquid scintillation counter?
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