Tomato Basil White Bean Soup

 

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I love tomato basil soup. I love to serve it with grilled cheese sandwiches or panini. Or it is delicious with warmed bread or salad. I decided to add mashed white beans to obtain a creamy texture and to add more protein and nutrition. I use an immersion blender which really makes it a snap to make homemade soup. Feel free to add more or less pepper or hot sauce to your taste. We like our food a little spicy in my family.

1 pack of Pomi tomatoes (26.46 oz) (strained)

2 cups vegetable broth

1 15 oz. can of cannelini beans (rinsed)

1 cup of half and half

2 cups chopped, fresh basil

Kosher Salt
(sprinkle to taste)

freshly ground black peper (1 teaspoon)

1 teaspoon cayenne pepper (optional)

dash or dashes of hot sauce (Tapatio, Cholula, or Tabasco)

Place tomatoes and broth in a medium or large saucepan or dutch oven. Bring to a boil. Add cannelini beans. Mash beans with potato masher. Lower heat, cover and simmer for 20 minutes. Add basil and half and half. Remove from heat. Puree soup with immersion blender or transfer to a blender (be careful, because contents are hot).  Garnish with fresh basil.

 

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Tortilla Soup

This soup is a crowd-pleaser. I made my version vegetarian but you could add boiled chicken and chicken broth if you like.

Ingredients:

1 medium yellow onion chopped

3 large carrots, chopped

1-2 Tablespoons olive oil or grapeseed oil

2 cans Eden Organic Black beans (rinsed)

1 container of Pomi chopped tomatoes (26.46 oz)

1 container of Pomi strained tomatoes (26.46 oz)

1 container vegetable broth (4 cups or 32 ounces- I use the Pacific brand)

2 cups water

3-4 cloves of garlic chopped

1 teaspoon cumin

1 teaspoon ancho chili pepper (dried spice)

and/or 1/2 teaspoon cayenne pepper (adjust accordingly to your preference for spiciness)

Condiments:

1 cup shredded monterrey jack cheese

warmed corn tortillas or tortilla chips

2 avocados, diced

fresh sprigs of cilantro

(cooked chicken* optional)

lime wedges

Method:

Saute onion and carrots in olive or grape seed oil for 2-3 minutes or until onions become soft and translucent. Add black beans, strained tomatoes, chopped tomatoes, broth, water, garlic, and spices. Bring to boil. Lower heat, cover, and simmer for 45 minutes to an hour.  Add additional water if soup becomes too thick.

To serve, place desired condiments in bowl, pour soup over condiments. Squeeze lime juice from wedges into soup. Enjoy!