"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patricia Leith


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)

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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