Serves: 6 |
Prep Time: 20 minutes |
Cook Time: 20 minutes
Ingredients
- 1 Tbsp Eden Extra Virgin Olive Oil
- 1 cup onion, diced
- 1 cup green bell pepper, diced
- 1 small jalapeno, seeded and minced
- 1 Tbsp Eden Ground Cumin
- 1/4 cup organic unbleached white flour
- 4 cloves garlic, minced
- 4 cups low sodium vegetable broth, or water
- 1 cup organic sweet corn
- 15 ounces Eden Butter Beans, drained
- 15 ounces Eden Great Northern Beans
- 1 tsp Eden Sea Salt
- 2 tsp Eden Oregano
- 1/2 tsp Eden Ground Cinnamon
- 1 tsp Eden Cayenne
- 1/4 tsp Eden Ground Cloves
- 2 cups Unsweetened Edensoy
- 1 pinch Eden Black Pepper
- 2 Tbsp fresh lime juice
Directions
Heat oil in a medium soup pot and sauté the onion, pepper and jalapeno for 8 to 10 minutes until the onions are soft. Add the garlic, cumin and flour. Stir to evenly coat the vegetables with flour. Slowly add the stock to the pot stirring constantly. Add the corn, beans, sea salt, oregano, cinnamon, cayenne and cloves. Bring to a boil, reduce heat to medium-low and simmer for about 20 minutes. Add the soymilk, stir and cook without boiling for another minute or two. Adjust the seasoning, if desired and stir in the black pepper and lime juice.
Nutritional Information
Per serving - 296 calories, 6 g fat (17% calories from fat), 15 g protein, 47 g carbohydrate, 12 g fiber, 0 mg cholesterol, 378 mg sodium