Mexican Leek Soup Recipe

5 1 2
Mexican Leek Soup Recipe
Mexican Leek Soup Recipe photo by Taste of Home
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Mexican Leek Soup Recipe

Read Reviews
5 1 2
Publisher Photo
“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!”
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Mexican Leek Soup in Cooking for 2 Summer 2009, p23

Nutritional Facts

1-1/2 cups: 641 calories, 34g fat (19g saturated fat), 100mg cholesterol, 1240mg sodium, 54g carbohydrate (9g sugars, 11g fiber), 34g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Mexican Leek Soup in Cooking for 2 Summer 2009, p23

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rfroh User ID: 3764226 165791
Reviewed Mar. 14, 2009

"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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