Delicious! This hearty nutrient-dense soup is sure to be a crowd pleaser!
Loaded with vitamins, minerals and plenty of fiber that helps to regulate blood sugar. This is a complete protein meal for vegetarians and omnivores alike!
Serves: 4-6
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
1 tbsp olive oil
1 cup chopped onion
2 cloves of garlic–minced
3 1/2 cups or 2 cans rinsed and drained cannellini or Great Northern beans
1 4 oz. can of green chilies, diced
1 cup chopped carrots
1/2 cup chopped celery
1 cup vegetable broth
1 tbsp. cumin
Sea salt and pepper to taste
2 cups milk (cow or soy)
1 cup shredded cheddar cheese
Additions:
1 cup fresh or frozen corn kernels
1 cup diced potatoes
2 tsp. chili powder
4 tbsp. cilantro (if in season)
Directions
- Heat oil, garlic and onion in a large saucepan over medium heat, until onion is soft, about 5 minutes
- Add half the beans and mash into sautéed onion mixture
- Add the remainder of the beans, green chilies, corn, carrots, celery, (add corn and potato if desired) cumin, chili pepper, salt and pepper to taste
- Add vegetable broth and bring to a simmer
- Add milk, bring to a boil, stirring frequently
- Reduce heat and simmer 5 minutes or until veggies are tender and mixture thickens
- Stir in cheese and allow to melt in, stir
- Top with cilantro, if desired