Ingredients
| 1 |
cup white beans |
| 1/2 |
onion |
| 5 |
tbls raw shallot |
| 2 |
garlic clove |
| 2 |
peppers, hot chili |
| 1 |
pint cherry tomatoes |
| 1/2 |
cup cilantro |
| 2 |
cups vegetable broth |
| 2 |
tsp chili powder |
| 1 |
tsp cumin |
| 2 |
tbls lime juice |
| 1 |
tbls olive oil |
| 1/2 |
tsp salt |
Directions
- combine 1 cup broth, chili powder, cumin and cooked white beans in dutch oven over med-high heat
- combine 1 cup broth, chili, onion, shallot in food processor
- pulse until chopped
- add onion mixture to soup pot
- put tomatoes and cilantro in food processor
- chop coursley
- add to soup pot
- bring to boil
- cover, reduce heat and simmer five minutes until vegetables are tender
- remove from heat stir in olive oli, salt, lime juice
- garnish with cilantro if desired
Categories
Beans, Soup, American-Southwestern, Vegetarian
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