Comida Kraft
Recipe Box

Cheesy White Bean Soup

Prep Time
45
min.
Total Time
1
hr.
5
min.
Servings

12 servings, 1 cup each

Give this white bean soup gets its cheesiness with a blend of shredded cheddar and Monterey Jack cheeses. Cheesy White Bean Soup uses garlic and onion.

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What You Need

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Make It

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  • Place beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Simmer on medium-low heat 30 min. or until beans until tender. Let beans cool in their cooking liquid; drain. Set aside.
  • Meanwhile, heat oven to 400°F. Cut off and discard top third of garlic bulb; drizzle with 1/2 tsp. oil. Wrap loosely in foil; place on baking sheet. Bake 40 min. or until tender. Cool completely. Squeeze garlic pulp from bulb; set aside.
  • Heat remaining oil in large stockpot on medium-high heat. Add onions; cook and stir 8 to 10 min. or until tender. Add beans, garlic pulp and broth; stir until blended. Bring to boil. Simmer on medium-low heat 15 min.
  • Process soup, in batches, in blender until smooth. Return to pot. Add cheese; cook on medium heat until cheese is melted and soup is heated through, stirring constantly.

Serving Suggestion

Serve this warm, bean soup with a whole wheat roll and a glass of fat-free milk to complete the meal.

How to Soak Dried Beans

Rinse dried beans and remove any unwanted particles, such as stones or leaves. Place rinsed beans in large bowl; cover with about 3 qt. (12 cups) water. Let beans soak at room temperature for 8 to 12 hours. Drain beans, then use as directed.

Servings

  • 12 servings, 1 cup each

Nutritional Information

Serving Size 12 servings, 1 cup each
AMOUNT PER SERVING
Calories 260
Total fat 10g
Saturated fat 5g
Cholesterol 20mg
Sodium 1090mg
Carbohydrate 25g
Dietary fiber 6g
Protein 19g
% Daily Value
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 20 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Very good soup...great for a base of your soup, it's like eating salty chiken broth. Very good soup...great for a base of your soup, it's like eating salty chiken broth. i suggest, definatly try this, add some potatos and dont mash all the beans, a few more veggies would be good and or maybe rice. I will definatly make this again, it was VERY tasty, but i will add some "chunky" ingredients to it.
Date published: 2006-12-25
Rated 4 out of 5 by from I used 2 huge jars of Northern Beans, added 1/2 of an onion and it was great! I used 2 huge jars of Northern Beans, added 1/2 of an onion and it was great!! I only mashed about 1 of the jars of beans - I would add one more jar next time and maybe bacon and potatoes!!
Date published: 2007-01-29
Rated 3 out of 5 by from I used canned northern beans so that I would not have to deal with soaking. I used canned northern beans so that I would not have to deal with soaking. I used 2 cans and it was really thin. Next time I will use 3 cans. It was well liked at my house.
Date published: 2007-01-08
Rated 4 out of 5 by from While this was a very tasty soup, it did take a while to make. While this was a very tasty soup, it did take a while to make. Much ado for soup, but it was worth it to make something from scratch. Flavor was excellent.
Date published: 2008-08-25
Rated 2 out of 5 by from It was very difficult to make. It was very difficult to make. I didn't like it. My husband did.
Date published: 2006-03-27
Rated 4 out of 5 by from What a simply easy delicious recipe! What a simply easy delicious recipe! This is a keeper!
Date published: 2006-02-27
Rated 5 out of 5 by from I love it, it was Sooo good I love it, it was Sooo good
Date published: 2005-02-04
Rated 5 out of 5 by from
Date published: 2007-06-29
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