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Mexican Leek Soup

Mexican Leek Soup
“This soup is so satisfying,” writes Donna Ahnert from Scotia, New York. “You can substitute other beans, kale or add leftover corn. For brunch, I add a fried egg on top and for dinner, my husband adds lots of hot sauce!”
2 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2 medium leeks (white portion only), chopped
  • 1/2 cup water
  • 3/4 cup coarsely chopped fresh spinach
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons grated Romano cheese
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1/4 cup heavy whipping cream
  • 1/4 cup french-fried onions
  • 2 bacon strips, cooked and crumbled

Directions

  • Place the beans, leeks and water in a 1-qt. microwave-safe bowl.
  • Cover and microwave on high for 4-5 minutes or until tender.
  • In a blender, process bean mixture and spinach until smooth. Return
  • to the bowl; add cheeses and seasonings. Whisk in cream. Cover and
  • cook for 2-3 minutes or until heated through, stirring once.
  • Sprinkle with onions and bacon. Yield: 2 servings.
Nutrition Facts: 1-1/2 cups (prepared with reduced-fat cheddar cheese) equals 641 calories,
© Taste of Home 2012

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Mexican Leek Soup (continued)

Nutrition Facts: 34 g fat (19 g saturated fat), 100 mg cholesterol, 1,240 mg sodium, 54 g carbohydrate, 11 g fiber, 34 g protein.
© Taste of Home 2012