Mexican Leek Soup
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 2 servings.
This soup is so satisfying. You can substitute other beans, use kale instead of spinach or add leftover corn. For brunch, I add a fried egg on top. For dinner, my husband adds lots of hot sauce! —Donna Ahnert, Scotia, New York
Ingredients
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1 can (15 ounces) pinto beans, rinsed and drained
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2 medium leeks (white portion only), chopped
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1/2 cup water
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3/4 cup coarsely chopped fresh spinach
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1 cup shredded cheddar cheese
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2 tablespoons grated Parmesan cheese
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2 tablespoons grated Romano cheese
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1/2 teaspoon ground cumin
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1/2 teaspoon coarsely ground pepper
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1/4 teaspoon cayenne pepper
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1/8 teaspoon salt
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1/4 cup heavy whipping cream
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1/4 cup french-fried onions
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2 bacon strips, cooked and crumbled
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Chopped fresh cilantro, optional
Directions
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1.
Place the beans, leeks and water in a 1-qt. microwave-safe bowl. Cover and microwave on high until tender, 4-5 minutes.
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2.
In a blender, process bean mixture and spinach until smooth. Return to the bowl; add cheeses and seasonings. Whisk in cream. Cover and microwave on high until heated through, stirring once, 2-3 minutes. Sprinkle with onions and bacon and, if desired, chopped cilantro.
Nutrition Facts
1-1/2 cups: 641 calories, 34g fat (19g saturated fat), 100mg cholesterol, 1240mg sodium, 54g carbohydrate (9g sugars, 11g fiber), 34g protein.
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