MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican White Bean Soup
 Categories: Soups, Vegetables, Beans, Citrus, Chilies
      Yield: 6 Servings
 
  1 1/4 c  Dried navy beans
      6 c  Water
      1 c  Chopped onion
      1 c  Sliced celery
      1 c  Sliced carrots
      3 cl Garlic; minced
      1 tb Vegetable oil
      2 ts Ground cumin
    1/4 ts (ea) salt & cayenne pepper
 14 1/2 oz Can chicken broth
      2 c  Water
      1    Orange
      1 c  Salsa verde

MMMMM-------------------------GARNISHES------------------------------
           Dairy sour cream (opt)
           Fresh cilantro
           Cayenne pepper
 
  Rinse beans. In a 4 to 5 quart Dutch oven combine beans
  and the 6 cups water. Bring to boiling; reduce heat.
  Simmer, uncovered, for 2 minutes. Remove from heat. Cover
  and let stand for 1 hour. Drain and rinse beans.
  
  In the Dutch oven cook onion, celery, carrots, and garlic
  in hot oil until tender. Stir in cumin, salt, and cayenne
  pepper. Add broth and the 2 cups water. Bring to boiling;
  reduce heat. Simmer, covered, for 1 to 1-1/2 hours or
  until beans are tender.
  
  Using a handheld immersion blender, blend mixture
  slightly. Using a handheld immersion blender, blend
  mixture slightly. (Or let soup cool slightly. Transfer
  mixture, one-third at a time, to a blender. Cover; blend
  slightly.) Return to Dutch oven. Finely shred 1 teaspoon
  peel from orange; then juice orange. Stir orange juice,
  peel, and salsa verde into soup; heat through. If desired,
  top with sour cream. Sprinkle with cilantro and cayenne
  pepper.
  
  Better Homes & Gardens | February 2014
  
  MM Format by Dave Drum - 06 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Our lives are not in the lap of the gods, but in the lap of our cooks. 
--- MultiMail/Win32 v0.49