White Bean Soup



2 Cups onions chopped

3 cloves garlic, minced

1.5 cups poblano or red pepper, seeded and chopped

4 Cups Chicken or vegetables broth, low-fat, low-sodium, organic is ideal.

1/4 fresh lime juice

2 tblsp. ground cumin

2 (15 ounce) cans white beans, drained

1 Cup shredded Monterey Jack cheese (substitute Daiya brand non-dairy cheese)

4 tblsp low-fat, plain Greek yogurt (substitute Greek cultured coconut milk for non-dairy)

salt and pepper to taste



Add first 5 ingredients into a large pot. Heat over medium/low heat covered for 20 minutes. Add beans and cook additional 5 minutes. Ladle into bowls and sprinkle cheese and a spoon of yogurt on top of soup.

Serves: 4