Whether you are in fact returning from Mass or from any other Sunday activity, you need to conserve your energy. Monday is coming. But then, you’re also hungry. After-Mass Soup is here to fill you up without putting you under too much stress. This is a big, hearty bean soup, with plenty of brightness and spice to perk you up for the rest of the day (and week)! After-Mass Soup is quick and easy and tasty… sounds like a great Sunday to us!
Ingredients
- 1 (16-ounce) can butter beans, rinsed and drained
- 1 (15.5-ounce) can small white beans or navy beans, rinsed and drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 1 (4-ounce) can chopped green chiles
- 1 tablespoon fresh cilantro, minced, plus more, to taste, for topping
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon onion powder
- 1 1/2 cups vegetable stock
- queso fresco, optional, to taste, crumbled, for topping
Directions
Step 1 -In a large saucepan, add the butter beans, the white beans, the tomatoes and their juices, the chiles and their juices, 1 tablespoon of the cilantro, the chili powder, the onion powder, and the vegetable stock and stir to combine.
Step 2 -Bring the soup mixture to a boil.
Step 3 -Reduce the heat to a simmer and let simmer, covered, until the flavors meld together, about 10 minutes.
Step 4 -Serve the soup topped with the extra cilantro and the queso fresco.
