2 cups chopped white onion
2 cups chopped, seeded poblano chile
1 cup chopped red bell pepper
28 ounces broth
2 cans navy beans, rinsed and drained
1/4 cup lime juice
2 tablespoons cumin
Monterey Jack cheese and yogurt, for serving
Saute onion, chile, red pepper, and garlic about five minutes.
Add broth and bring to boil.
Cover, reduce heat, and simmer 10 minutes.
Remove from heat. Add beans, juice, and cumin. Cover and let stand five minutes.
Serve topped with cheese and yogurt.