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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: 


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.


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! 


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! :)


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.


I forgot to say salt and pepper to taste, and that I had intended to add cilantro, but just forgot  :)


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



This was absolutely awesome!!!!!  I also used great northern instead of the soy beans, turned out yummy!! Its a keeper :}


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!


Scintillating! Like a liquid scintillation counter?



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