Easy White Bean Soup is the perfect soup for the chilly fall days that are here to stay. It’s perfect also, because it’s quick,easy, and delicious!
I don’t know about anyone else, but the time change did not make me feel like I got an extra hour of anything…….and it’s dark at 5 o’clock …….yuck! When it gets dark so early, I just want to go home and go to bed, so any meal that comes together fast and tastes really good……I’m all about it!
I wanted to make bean soup from some beans that we had soaked, but funny thing about beans …….you can’t let them soak to long(24 hours or less)……or they get real funky! So, new plan for the soup, canned beans, I had those. I found a new quick helper that I think is the greatest thing since sliced bread ……..that might be a slight exaggeration, but it’s really good stuff.
Swanson makes a Cream Starter, and it comes in reduced fat…….no really it does. I had picked it up thinking I would use it for something, now was the time.
I diced up some onions,red pepper and garlic, sautéed it in some coconut oil, added fire roasted green chilies,cumin,red pepper flakes, a couple of cans of beans, and some left over chicken. I poured in the cream starter and a bit of chicken broth, let it simmer for about 5 minutes, and soup was on!
We topped it with some shredded cheese and cilantro ………it warms you right down to your tummy…….which in turn is very happy! Just a side note the cream starter reheats very well also, so you can make the soup ahead and reheat it without a problem.
Shredded 4 Cheese Mexican Blend Cheese and chopped cilantro for garnish
Heat oil in large saucepan over medium heat. Add onions and red pepper, sauté until tender. Stir in garlic, chilies, cumin, red pepper flakes, and sauté 2 minutes. Add beans, chicken, and broth and bring to a boil. Stir in cream starter and cook for 5 minutes more.
Ladle into serving bowls and garnish with cheese and cilantro and serve.
How should white chili look? Does chili have to have chili powder to make it chili? This was the question Tim and I had before we went on vacation. I say white chili should be all white, Tim says chili needs chili powder to be “real” chili. Since this was Tim’s recipe, and we had differing options on what makes a real chili, we decided that it would have chili powder with white beans and white meat…..chicken……..and Not Quite White Chili was born.
It may not be the classic white or regular chili, but it was really good. Spicy, chili taste with a lighter touch of chicken and white beans. This chili also is good for you…… low in calories and fat. We served it with a nice loaf of rustic bread for a hearty cool weather meal that is sure to please.
Normally, I would go on a bit more that this but, as much fun as our vacation was, I brought back the flu. So, as all of you enjoy this Not Quite White Chili, I will enjoy some much needed bed rest……..
P.S………look for some of my takes on those Vegas recipes we shared from our trip.
Place dry beans in a large bowl and cover with water. Let soak over night.
In a large stock pot, melt coconut oil over medium high heat. Add chicken and cook until cooked through. Add onion, red pepper and remaining ingredients cook until onion is translucent about 5 minutes. Add beans and water. Bring to a boil. Reduce heat and simmer 1 1/2 to 2 hour or until beans are tender. You can also place all ingredients in crockpot and cook on low for 8 hours.
Serve with shredded cheese, sour cream, and extra cilantro if desired.
Prep time does not include soaking of the beans over night
First it was Thanksgiving, then Christmas, then New Years, Super Bowl Sunday, and Valentines Day……whewwww…………can you say food coma.
I am ready to give my body a break. Working as a Food Service Director for a school district, my focus daily is on nutritious, healthy meals…….at school I have that down pat! At home, I do not practice what I preach, but I am going to give it a whirl. I will never be a vegetarian, or even a total health nut. I enjoy food to much to never have a brownie or a deep fried…….well a deep fried anything again………but I do want to try to make better choices on a regular basis. Biggest problem with that……TASTE. I will not eat sticks and grass….or things that taste like it in the name of healthy eating.
But, give me something tasty that’s good for you ……I’m there! At work I receive tons of recipes from all sources and it gives me inspiration for many of my recipes. Tim is a huge bean fan, me not so much, but I am willing to try new things. So when I saw a bean burger recipe I thought……. maybe????
So, I have always liked a pasta with white beans, rosemary, and tomatoes. Throw in some basil and parmesan cheese, add some garlic bread…….it’s dinner time. So, how to healthy it up? How about a bean burger, they make them from black beans all the time, so why not white beans, a little rosemary, a toasty ciabatta bun (whole grain), just a touch of mayo (lite), and a tasty topping of bruschetta ( one of my personal favorite things). While I confess it is not the same as the pasta, it was really good. I feel like I have made progress………..
In a food processor, combine both beans, garlic, rosemary, and panko crumbs. Pulse until smooth. Add egg and pulse until combined. (If you do not have a food processor you can mash the beans with a potato masher or forks and add remaining ingredients.) Shape into 4 burgers.
Heat oil in a large skillet over medium heat.
Cook burgers until they are heated through, about 4 minutes per side until golden brown. They should reach an internal temperature of 145*.
To assemble burgers, spread bottom of each bun with 2 teaspoons of the basil mayo. Place the burger on top of the mayo, add lettuce and onion slice, top with the bruschetta mixture and top of bun.