Free Recipe Chilled White Bean Salsa Soup
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Chilled White Bean Salsa Soup Recipe
1 c Dried white beans*; picked
-over
1 Yellow onion; halved
1 Bay leaf
1 Fresh thyme sprig
2-1/4 lb Vine-ripened tomatoes; cored
-and quartered
1 md Red bell pepper; chopped
-fine
1 md Yellow bell pepper; chopped
-fine
1 md Red onion; chopped fine
1 sm Fresh jalapeno pepper;
-minced**
3 tb Red-wine vinegar
1 tb Extra-virgin olive oil
1/4 c Packed fresh coriander
-sprigs; washed well, spun
-dry and chopped fine
Chilled White Bean Salsa Soup Preparation
*Such as cannellini or great northern beans **Wear rubber gloves when handling jalapenos! In a 4-quart saucepan simmer beans, yellow onion, bay leaf, and thyme in water to cover by 3 inches, partially covered with lid, until beans are tender, about 50 minutes. Season beans with salt and cool completely in cooking liquid. Drain beans in a colander and discard yellow onion, bay leaf, and thyme. Beans may be cooked 1 day ahead and chilled, covered. Finely chop enough of tomatoes to measure 1 1/2 cups and reserve. In a blender puree remaining tomatoes, half of bell peppers, and half of onion until smooth and in a bowl stir together puree, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeno, vinegar, oil, and salt to taste. Chill soup, covered at least until cold, about 6 hours, and up to 1 day. Before serving, stir in coriander and season with salt and pepper if necessary. Yield: 8 cups, 4 main course servings Recipe by: Cooking Live Show #CL8938 by Crane C. Walden <cranew@foothill.net> on Feb 5, 1998
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Chilled White Bean Salsa Soup?
If you know a better Chilled White Bean Salsa Soup Recipe please comment below.