3.01.2010

spicy white bean soup

Do ever have those nights where you throw a bunch of ingredients into a pot, and create the meal as you go? I do that a lot. Sometimes the outcome is terrible or sometimes, like tonight… the meal turns out amazing. Then you are scrambling to try and remember all of the ingredients to used, so that you can make it again, sometime.

I have really been craving veggies and spicy food lately, so this

spicy white bean soup
creation really hit the spot.


I will try to remember (aka guess) the ingredient quantities….½ onion diced
½ red bell pepper diced
1 cup shredded cabbage
1 garlic clove sliced
1 c salsa verde (Herdez brand…is my favorite)
1 c water
1 can white beans drained
1 tsp crushed red pepper flakes
Olive oil
Salt and pepper

DirectionsSauté onions, bell pepper and cabbage in olive oil over medium heat until soft. Add garlic, crushed red pepper flakes and salt/pepper.

Once the garlic has softened add one can of white beans to the mixture and remove from the heat.

****This is where my quantity guessing really begins****

With a blender or food processer puree the veggie the mixture, adding the salsa verde and water as needed to help loosen up the veggies. This is where the mixture becomes a soup, you may need more water/salsa, you may need less? You want the mixture to become smooth and creamy in texture. Once you have reached the right consistency, transfer the soup back into the pot to reheat.

At this point your soup is done and ready to serve. (note- this recipe made about 4 bowls of soup, so if you have a big family or if you want leftovers….you will want to double the recipe)

This next step isn’t necessary, but we did it, so I wanted to share….
If you want to make the soup extra special…top it off with some cilantro pequillo crema (we had leftovers from our fish tacos. Recipe follows) and smoked paprika.

Cilantro Pequillo CremaIn a food processor blend
1 c non fat cottage cheese, ½ c cilantro, 1 garlic clove, 4 jarred fire roasted pequillo peppers, Juice from one lime, and Salt/pepper to taste.
(this makes a lot of crema…so you may want to half the recipe if you are just going to make the soup).

2 comments:

  1. i do the same thing and your soup sounds yummy...i am going to give it a try this week :)

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  2. Thanks for sharing, I plan on making this for my knitting group, as it is my turn to host.
    Looks yummy-
    pve

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