White Bean Soup
Ingredients
The soup
-
4½
cups
cooked white beans
-
4
cups
vegetable broth
-
2
tablespoons
extra-virgin olive oil
-
1
medium
yellow onion, chopped
-
1
medium
poblano pepper, diced
-
1¼
teaspoons
sea salt
-
1
can (4-ounce)
diced green chiles
-
4
cloves
garlic, chopped
-
1½
teaspoons
ground cumin
-
1
teaspoon
dried oregano
-
½
teaspoon
ground coriander
-
2
tablespoons
fresh lime juice
-
to taste
freshly ground black pepper
Toppings
-
to taste
fresh cilantro
-
to taste
sliced jalapeño or serrano peppers
-
to taste
diced avocado
-
to taste
sliced scallions
Instructions
- Blend half the white beans with ¾ cup of the broth until smooth and set aside.
- Heat olive oil in a large pot over medium heat and sauté onion, poblano, salt, and pepper for 5 minutes.
- Stir in green chiles, garlic, cumin, oregano, and coriander, cooking for an additional 30 seconds.
- Add remaining broth and white beans, then simmer for 10 minutes.
- Incorporate the bean puree into the soup and simmer uncovered for another 20 minutes.
- Remove from heat and stir in lime juice, adjusting seasoning to taste.
- Serve with desired toppings.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
600mg
Cholesterol
0mg
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