"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

White Bean Soup Recipe

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This recipe for White Bean Soup, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Leith
Added: Monday, May 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T olive oil
3 peppers (red, orange, yellow) chopped
2 chopped onions
2 t finely chopped garlic
3 1/2 c vegetable broth
4 cans beans (butter, black, navy, black-eyed peas) drained & rinsed
1 4 oz can chopped green chilies
1 small chopped jalapeno pepper (seeds removed)
1 T chili powder
2 t ground cumin
1 t ground oregano leaves
1 t paprika
1/4 t ground red pepper
1 8 oz carton light sour cream
cilantro (optional)

Directions:
Directions:
In a stockpot large enough to hold all ingredients, heat oil and add onion, peppers, garlic. Cook over medium hear about 5-7 minutes until softened.Add spices and jalapeno pepper. Mix. Add remaining ingredients except sour cream and cilantro. Cook until mixture comes to a boil, 10-12 minutes, then reduce heat and simmer about 50 minutes, stirring occasionally. Remove from heat. Stir in sour cream. Garnish with cilantro, if you like.

Personal Notes:
Personal Notes:
Once when Heather visited her grandparents and me in Ames, she prepared this soup and it was a big hit. It's now become one of my favorite soups. It freezes well, so can be stored in individual serving size containers for a quick lunch or supper.

 

 

 

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