Bean Soup

Zutaten

• 2 tsp Canola oil
• ½ cup or 2½ oz Fresh onions
• 2 Tbsp or 1½ oz Fresh garlic, minced
• ½ cup or 2½ oz Fresh red bell peppers
• ¼ cup or 2½ oz Green chilies
• 1 tsp Sugar
• ⅛ tsp Ground black pepper
• 1 tsp Oregano
• 2 tsp Old Bay seasoning (See Notes Section)
• ¾ cup or 6 oz Low-sodium vegetable broth
• 1½ cups Water
• 1 cup or 7 oz Canned no salt added diced tomatoes, undrained
• 2¾ cups or 1 lb Canned low sodium great northern beans, drained, rinsed
• - - OR
• 2¾ cups or 1 lb Dry great northern beans, cooked

Zubereitung

1. Heat oil in a large saucepan over medium high heat.
2. Add onions, garlic, bell peppers, green chilies, sugar, black pepper, oregano, and Old Bay seasoning. Sauté uncovered over medium-high heat for 2 minutes, stirring occasionally.
3. Add vegetable broth, water, tomatoes, and 1 cup beans. Bring to a boil. Reduce heat to medium. Simmer uncovered for 8 minutes. Set aside for step 6.
4. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
5. Puree remaining beans in a high-speed blender on high for 2-3 minutes until mixture has a smooth consistency. Set aside for step 6.
6. Add about 1 cup pureed beans to soup mixture. Stir well and simmer over low heat for 10 to 15 minutes until soup has a thicker consistency.
7. Pour soup into large serving bowl.
8. Critical Control Point: Hold at 140 °F or higher until served.
9. Serve 1 cup (portion with 1 cup measuring cup or 8 fl oz ladle).