Mexican Leek Soup Recipe

Mexican Leek Soup RecipePhoto by: Taste of Home Mexican Leek Soup Recipe Rating 5

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“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!”

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Mexican Leek Soup Recipe
  • Prep/Total Time: 20 min.
  • Yield: 2 Servings
    •
10 10 20

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.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1-1/2 cups (prepared with reduced-fat cheddar cheese) equals 641 calories, 34 g fat (19 g saturated fat), 100 mg cholesterol, 1,240 mg sodium, 54 g carbohydrate, 11 g fiber, 34 g protein.

Originally published as Mexican Leek Soup in Cooking for 2 Summer 2009, p23

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Reviews for Mexican Leek Soup (1)

Mexican Leek Soup Recipe

Mexican Leek Soup

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Reviewed on Mar. 14, 2009 by rfroh

I just used regular milk and mozarella cheese (what I had on hand). I also didn't have the onions but I added a dollop of unflavored Greek yogurt. It was delicious!

 
 
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