Mexican Leek Soup
This soup is so satisfying! You can use other beans, swap kale for the spinach, or add corn. For brunch, I put a fried egg on top.
—Donna Ahnert, Scotia, NY
Takes: 20 min. • Makes: 2 servings
- 1 can (15 oz.) pinto beans, rinsed and drained
- 2 medium leeks (white portion only), chopped
- ½ cup water
- ¾ cup coarsely chopped fresh spinach
- 1 cup shredded cheddar cheese
- 2 Tbsp. grated Parmesan cheese
- 2 Tbsp. grated Romano cheese
- ½ tsp. ground cumin
- ½ tsp. coarsely ground pepper
- ¼ tsp. cayenne pepper
- ⅛ tsp. salt
- ¼ cup heavy whipping cream
- ¼ cup french-fried onions
- 2 bacon strips, cooked and crumbled
- Chopped fresh cilantro, optional
- 1. Place the beans, leeks and water in a 1-qt. microwave-safe bowl. Cover and microwave on high until tender, 4-5 minutes.
- 2. In a blender, process the bean mixture and spinach until smooth. Return to the bowl; add cheeses and seasonings. Whisk in cream. Cover and microwave on high until heated through, 2-3 minutes, stirring once. Sprinkle with onions and bacon and, if desired, chopped cilantro.
1 ½ cups: 641 cal., 34g fat (19g sat. fat), 100mg chol., 1240mg sod., 54g carb. (9g sugars, 11g fiber), 34g pro.
