Southwest White Bean Stew

Do the cold days and long nights leave you wanting to hunker down at home? You'll want to try our quick and tasty white bean soup recipe to shake off those winter doldrums and fill your kitchen with mouthwatering aromas!

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Ingredients

3 cups white beans, cooked and drained
1 tablespoon canola oil
1/2 cup diced red onion
1 1/2 assorted bell peppers, diced
2 jalapeños, seeded and diced
3 garlic cloves, minced
1 cup low-salt chicken or vegetable broth
2 tablespoons sherry or red wine vinegar
1 14.5-ounce can low-salt diced tomatoes
1 tablespoon kosher salt
2 tablespoons chopped cilantro

Directions

Yield:
4 servings

Serving size:
1/4 of recipe

Puree 1 cup of the cooked beans and combine with the whole beans.

Heat the oil in a soup pot over medium heat. Sauté the onions, bell peppers, jalapeños and garlic in the oil until the onions are translucent, 4–5 minutes.

Add the bean mixture and broth. Stir constantly until the beans are thoroughly heated, 3–4 minutes.

Add the vinegar, tomatoes, and salt and remove from the heat when hot. Stir in the cilantro just before serving.

Calories: 276 calories, Carbohydrates: 45 g, Protein: 15 g, Fat: 4 g, Saturated Fat: 1/2 g, Cholesterol: 0 mg, Sodium: 321 mg, Fiber: 11 g