White Bean and Hot Chili Pepper Soup
Colorful and absolutely delicious!
1 Tbs    olive oil  
1 cup    onions, sliced  
16 oz    tomatoes, chopped  
24 oz    canned white beans, drained and rinsed  
  (or 8 oz. dried beans, soaked and cooked)  
1/2 cup    (1 medium) carrots, chopped  
2   small jalapeno peppers, seeded and chopped  
2   cloves garlic, minced  
36 oz    chicken broth (3 cans)  
1 cup    chopped or baby spinach  
  pepper, freshly ground  
2 oz    Monterey jack cheese, shredded  
1 In large pot, warm oil over medium-high heat. Add onions and cook, stirring frequently, for 3 minutes, or until onions begin to soften.
2 Add the tomatoes, beans, carrots, jalapeno peppers, and garlic. Cook for 5 minutes, or until vegetables start to soften.
3 Add the broth and greens. Bring to a boil. Reduce heat and simmer for 15 minutes, or until the carrots are soft.
4 Season with salt and pepper. Serve sprinkled with Monterey Jack
To use dried beans
1 Add 3 cups water to 8 ounces of navy beans and soak overnight, or, bring to a boil, cook 2 minutes, cover the pot, and let stand for 1 hour.
2 Drain, add broth, and cook for 1 hour
Servings: 5
Ready in: 30 minutes
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