Mexican White Bean Soup

INGREDIENTS

1    tablespoon olive oil

1    medium onion, chopped (1 cup)

2    stalks celery, sliced (1 cup)

2    medium carrots, sliced (1 cup)

3    cloves garlic, minced

2    teaspoons ground cumin

1    ;pinch or more cayenne pepper

2 ½   cups low sodium chicken broth

1    can (15 ounces) white beans

1    cup salsa verde or taco sauce

      sour cream for garnish

      fresh cilantro for garnish

METHOD

Heat a large Dutch oven or skillet over medium heat. Add the olive oil and the onion, celery, carrots and garlic. Cook the vegetables for 6 to 7 minutes or until tender, stirring occasionally. Add the pepper and broth. Retain ¼ cup of the beans and add the remainder to the soup, cover and bring to a boil. Reduce heat to a simmer and continue to cook for 4 to 5 minutes.

Using a hand-held blender or a counter top blender, carefully blend the soup slightly, leaving some pieces of vegetables. Add the salsa and the retained beans and continue to cook to reheat the soup. Remove from the heat and serve with a dollop of sour cream and chopped cilantro

Adapted from a recipe in Better Homes and Gardens  magazine