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VegWeb.com  |  Recipes  |  Quick and Easy  |  Speedy Soups  |  Caras Scintillating Cilantro White Bean Soup « previous next »
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Recipe submitted by Cara  , 07/03/04

Caras Scintillating Cilantro White Bean Soup

Ingredients (use vegan versions):

    2 teaspoons olive oil
    1 cup chopped onion
    3 garlic cloves, crushed
    2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
    1 (16-ounce) can garbanzo beans, drained
    1 (16-ounce) can soybeans, drained
    1 (14 1/2-ounce) can veggie broth
    1/2 teaspoon cayenne pepper ( optional)
    3/4 teaspoon dried oregano
    1/4 teaspoon pepper
    1 bunch cilantro (about 2 cups)
    1 can vegan enchilada sauce

Directions:

Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomatoes and next 6 ingredients (tomatoes through pepper), and bring to a boil. Reduce heat, add chopped cilantro and 1 CUP enchilada sauce and simmer 5 minutes. Ladle into bowls, and sprinkle with vegan cheese if you want.

Yield: 4 servings (serving size: 2 cups soup)

Serves: 4

Preparation time: 15 min tops


Yummy, nice.  Made as described.  Not much else I would do to this!  Love the cilantro!  bobJuan.

Archived comment by: bobjuan
We made this last night and it is wonderful, not to mention quick and easy. I'm having the left overs for lunch today, mmm mmmmm -funkymessiah

Archived comment by: funkymessiah
I used great northern beans instead of soy beans, vegetarian french onion soup instead of vegetable broth, and salsa instead of enchilada sauce.  I used a bit less cilantro than suggested and I added honey (maple syrup or agave nectar would probably work just as well), olive oil, and chopped fennel leaves.  So incredibly delicious!

Archived comment by: lauriestark



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theoppelator
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« Reply #1 on: October 28, 2006, 01:29:19 AM »

Scintillating! Like a liquid scintillation counter?
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catherine.blake
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« Reply #2 on: January 13, 2007, 03:43:32 PM »

Delicious!  I used 2 TABLEspoons of olive oil, on accident, but I didn't notice any problem.  I also used the salsa, which worked just great.  It's a hot, comforting soup.  I also added lemon juice and  kidney beans (instead of soy beans).  The chickpeas aren't my favorite.  When I do it again, I'll replace the chikpeas with more kidney, probably.

Definitely worth making!
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jfmenz
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« Reply #3 on: January 20, 2007, 01:33:57 PM »

This was absolutely awesome!!!!!  I also used great northern instead of the soy beans, turned out yummy!! Its a keeper :}
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ungreen
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« Reply #4 on: January 20, 2007, 08:36:07 PM »

Thanks for the great recipe!  It would never have occurred to me to put enchilada sauce in a soup!  I fooled around with this recipe because I wanted to make a lot, in order to have leftovers, and then also just based on what I had lying around, needing to be used up...  My version came out really yummy, so I'll go ahead and share it.

I used:
5 1/2 c veggie broth (half musroom, half onion, actually)
1 large can enchilada sauce
1 1/2 tbsp lime juice
1 tsp oregano
1 tsp cumin
1/2 onion
1 1/2 c chopped mushrooms
1 tsp chopped garlic
1.5 russet potatoes, cubed
1 can white beans
1/2 can black beans
1 can corn
3 zucchini, sliced
2 carrots, chopped
1/2 c cooked brown rice
3/4 c cooked couscous

Thanks!!! 
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ungreen
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« Reply #5 on: January 21, 2007, 12:53:48 AM »

I forgot to say salt and pepper to taste, and that I had intended to add cilantro, but just forgot  Smiley
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hopfrog
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« Reply #6 on: January 22, 2007, 11:18:13 AM »

Made this recipe last night and it was very, very good.  It is now one of my favorite soups and I will be making it again (doubling it for more leftovers!)  It is the perfect winter soup, very comforting.
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Storm
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« Reply #7 on: January 30, 2007, 07:06:54 AM »

This was most excellent!  My bean supply had gotten a bit low so I ended up using Great Northern beans and ditilini pasta.  Going to enjoy the leftovers for lunch today! Smiley
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KT22A
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« Reply #8 on: February 06, 2007, 08:05:25 AM »

this is such a nice change from other tomato-based bean soups, and winter is big soup season!  I've made it using salsa for enchilada sauce and that's delicious, too.  I like to add more veggies - carrots, spinach, corn, etc. - and lots of cumin.  I don't know why it says to get whole tomatoes and then chop them - I just bought diced.  you can also use lots of different beans.  so spicy and appetizing!  loooove the cilantro.  thanks for sharing! 
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rachlove2
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« Reply #9 on: February 19, 2007, 06:59:31 PM »

super good! the kind of soup that makes your nose runny, especially if you threw red pepper flakes in it, which is what i did. i also used black beans and fava beans instead of white beans. i don't recommend using fava beans, they don't really go with the taste of the soup. not that i don't love fava beans.
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T-Funk
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« Reply #10 on: March 05, 2007, 09:31:26 PM »

Very good  Grin  I used lima beans instead of soy beans and also steamed up & threw in some zucchini, carrots, green beans and fresh collard greens. mmm  I have made it twice now & doubled the recipe the 2nd time & added some jalapeños very good and surprisingly I am burnt out on it now.  Will make again when this phase fades.
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deuceO
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« Reply #11 on: March 22, 2007, 11:38:40 PM »

Spicy but very good!  I'll cut back on the pepper and cayenne pepper next time and throw in a cubed potato too. 
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ipanemaoakland
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« Reply #12 on: June 07, 2007, 01:52:48 PM »

I tried ungreen's variation with salsa, sweet potatoes and double the cumin and oregano & served it to a group of friends. Everyone raved!
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Porgy
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« Reply #13 on: June 18, 2007, 09:35:53 PM »

Thanks for this great recipe! It was very easy to make and wonderful to eat. I used Trader Joe's salsa verde for the enchilada sauce, and added about 1/3 cup of cooked brown rice to each bowl.
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kryskagan
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« Reply #14 on: July 06, 2007, 02:31:06 PM »

I made this soup. It was terrific. I brought it to work and a girl had forgotten her lunch so I shared it with her.  She just oohed and ahhed over it the whole time and she is a hardcore carnivore.  She asked me for the recipe and I told her about this website. She is starting to believe that we don't eat just tofu and lettuce.  Our food rocks!  Thanks for a great recipe.
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