I have a confession to make. I haven’t actually made a soup for Soup Sunday in a few weeks. Things have been a little hectic around here as the school year comes to a close. However, I have saved a Soup Sunday recipe from a few weeks back to share with you all. I’ve made this recipe a couple times, and each time it was delicious.
This soup is very simple and no fuss. It doesn’t require any strange ingredients. It’s lightly spicy, but definitely not overwhelming or hot. It just has a nice kick of spice to it. You could even add some cooked ham to this if you like ham and bean soup. This soup is wonderful with a slice of hearty bread on the side. It has been in the Soup Sunday rotation for a while now. I’m confident that this white bean soup will be a hit in your family. It may seem simple, but its flavor is delicious.
This recipe doesn’t have very many steps to it. The first step is to heat the oil in a large saucepan over medium heat. Add onions and sauté until tender, about 10 minutes. Stir in garlic, chilies, cumin, and cayenne pepper, and sauté 2 minutes.
Next, add the beans and broth and bring to a boil. Take off heat and stir in cheese, a little at a time, until completely melted. Add the Greek yogurt and stir until smooth and melted.
I have added a special note in the Helpful Tips at the end of the recipe. I have had trouble with the cheese getting clumped together and not melting all the way through. I recommend a high quality cheese for this recipe as they tend to melt better than cheaper brands. However, if you notice it clumping or don’t want to deal with it, just go ahead and use the cheese as a topping and don’t mix it in to the recipe.
It’s hard to give this soup worthy praise. It seems like a very simple, homely soup at first glance. However, it is packed with flavors, low on calories, and very filling thanks to the beans. You can play with the flavors and add in your own spices of preference. You can also add in cooked ham if you are in to that sort of thing. So, yes this is a very simple recipe, but it is definitely worth your time to make it. It’s definitely a hit in our house.
White Bean Soup
Total calories: 1,470
- 1 tbsp olive oil
- ½ medium yellow onion, chopped
- 2 cloves garlic, minced
- 1- 4 oz can chopped mild green chilies
- 2 tsp cumin
- ¼ tsp cayenne pepper
- 2- 15.5 oz cans white beans, drained
- 3 cups vegetable both
- 1 ½ cups grated Monterey Jack cheese (Pepper Jack is also delicious)
- 1 cup Greek yogurt
- Heat oil in large saucepan over medium heat. Add onions and sauté until tender, about 10 minutes.
- Stir in garlic, chilies, cumin, and cayenne pepper, and sauté 2 minutes.
- Add beans, and broth, and bring to a boil. Take off heat and stir in cheese, a little at a time, until completely melted. Add the Greek yogurt and stir until smooth and melted.
You will want a higher quality cheese in this soup. I have had the cheese get clumpy in this soup when mixing it in. If you notice this happening, go ahead and just top the soup with cheese as you serve it instead of mixing it in. Sometimes the cheese doesn’t melt all the way through, so it’s ok to use the cheese just as a topping.
You can add in 2 cups of cooked, chopped or shredded chicken
3 cups chicken broth for 3 cups vegetable broth
1 cup light sour cream for 1 cup Greek yogurt