White bean rajas soup

You guys, I had the worst Friday. The worst! Thanks to the wine-centric posts, my company’s Internet server gave my blog the big red hand:

 

Yep. Blocked. I can’t even get in through the admin page. It’s blocked. This is worse than when they blocked Pinterest….

 

 

And I can say all this because NO ONE I work with can read it. Sigh…

 

I have soup for you today. It kind of matches my mood – good, but not great. It’s better than what you can get out of a can. Not a ringing endorsement, I know, but it’s all I have for you today.

 

White bean-Rajas soup
From Cooking Light

Cooking spray
2 small poblano chilies or 2 large Anaheim chilies
1 small white onion
1 small red bell pepper
2 garlic cloves
1 14oz can fat-free, less-sodium chicken broth
1 15oz can navy beans
1 lime
1 Tbsp ground cumin
¼ cup shredded Monterey Jack cheese

Seed and chop chilies. Chop onion and red bell pepper. Mince garlic. Heat a large pot coated with cooking spray over medium-high heat. Add onion, chile, red bell pepper, and garlic; sauté 5 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Meanwhile, rinse and drain the beans, and juice the lime to get 2 tablespoons of juice. Remove pot from heat. Add the beans, juice, and cumin. Cover and let stand 1 minute. Ladle into bowls, and top each serving with about 2 tablespoons cheese.

Renee - May 7, 2012 - 3:05 pm

wow. Before the images loaded, i read the phrase ‘given the read hand’ and thought you were being metaphorical or something. Nope, that’s an actual red hand. wow.
I’m a big soup fan, so I might give this a try sometime, perhaps when the weather cools a little bit.

[…] for the blog, including the world’s easiest rhubarb jam. But first I want to make up for the ho hum soup I told you about last week. I almost didn’t post it but I was scraping the bottom of the barrel […]

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