Wednesday, May 20, 2015

Lazy Girl Crockpot Mexican White Bean Soup

Hmmm, let's see what's in the cupboard and fridge?
Not much, but I do usually have carrots, onions and celery. Limes too.
Cupboard?  Usually dried white beans and a jar or two of green salsa.
Chicken stock, I always have it in the freezer. Want to know why? 
Check out my link to best, easy homemade chicken stock.

Throw it all in a crockpot and walk away and leave it.
I like the flavors and it's healthy too.
Hey, this is easy to make vegetarian too.  Just swap out the broth for veggie broth.

Makes 4-6 servings

2 cups dried navy beans
4 cups water
1 cup chopped onion (1 large)
1 cup sliced celery (2 stalks)
1 cup sliced carrots (2 medium)
1 tsp granulated garlic, or 1-2 fresh cloves, minced
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
4 cups vegetable broth or chicken broth
1 cup salsa verde
1 lime, juiced
Sour cream (optional)
Fresh cilantro
Cayenne pepper

Add all ingredients (not the toppings), stir and cook on High for -5-6 hours, or low for 8-10 works too.

Using a handheld immersion blender, blend mixture slightly. Or let soup cool slightly. Transfer one third of the mixture to a blender. Cover; blend slightly. You want some creaminess, but some texture from the beans and veggies too.

 If desired, top with sour cream. Sprinkle with cilantro and cayenne pepper.

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