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Caras Scintillating Cilantro White Bean Soup

What you need: 

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

What you do: 

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)

Preparation Time: 
15 min
Cooking Time: 
Servings: 
4

SO HOW'D IT GO?

This was super!!I just added extra a cup of brown rice, corn, and added a little less cillantro since my daughter is not a fan. I will add this one to my recipe box for sure.

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I really liked this soup! It was spicier and more scrumptious than a tortilla soup I had recently made.

I think I will use a little less onion next time, though, but that is just my preference.

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let me ask you guys a question...i hate cilantro with a passion....i wonder if i could use flat leaf intalian parsley instead??? any thoughts??

erin~

Hey Erin,
I think the parsley would work fine, but I'd also add some oregano for a little flavor boost.

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let me ask you guys a question...i hate cilantro with a passion....i wonder if i could use flat leaf intalian parsley instead??? any thoughts??

erin~

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This was absolutely WONDERFUL!  I am a new vegetarian and this recipe is now my favorite.  Thank you for sharing.  I over-measured the cayenne so it was unintentionally spicy, but still good.  I enjoyed with a fresh salad.

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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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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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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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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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Very good  ;D  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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