Makes 8 servings
Great Northern beans are large and white - and native to North America. They're most often used in soups and cassoulets.
1 medium onion, chopped
1 teaspoon minced garlic 2 (15-ounce)
2 cans Great Northern beans, rinsed and drained
1 (15-ounce)can garbanzo beans, rinsed and drained
4 cups vegetable broth
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (4-ounce) can diced green chiles, drained
1 (14-ounce) can white sweet corn, drained
Coat a large pot with nonstick cooking spray, then sauté the onion and garlic over medium heat for 3-5 minutes, until tender. Stir frequently so vegetables don't stick. Empty one can of the Great Northern beans into a food processoror blender and process with one cup of the vegetable broth until smooth. Add everything to the pot: the pureed bean mixture, the second can of Great Northern beans,the garbanzo beans, the remaining 3 cups of vegetable broth, chili powder, cumin, oregano, green chiles, and corn. Bring to a boil, then reduce heat and cook for 20 minutes. Garnish with a dollop of tomato salsa.
Nutrition Information per ServingCalories 220, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 980mg, Carbohydrates 40g, Fiber 9g, Protein 13g