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Soup - Mexican White Bean

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Can cook beans in advance & store in fridge, covered for up to 3 days.
6 servings

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Ingredients

  • 8 oz dried navy beans (1 1/4 c)
  • 1 lg onion, chopped (1 c)
  • 2 stalks celery sliced (1 c)
  • 2 med carrots, sliced (1 c)
  • 3 cloves garlic, minced
  • 2 T vegetable oil
  • 2 t ground cumin
  • 1/4 t salt
  • 1/4 t cayenne pepper
  • 14 1/2 oz can vegetable broth or reduced sodium chicken broth
  • 1 orange
  • 1 c salsa verde
  • Light dairy sour cream ( optional)
  • Fresh cilantro
  • Cayenne pepper

Details

Preparation

Step 1

Rinse beans in 4-5 qt Dutch oven. Add beans to 6 c water. Bring to boiling; reduce heat. Simmer uncovered for 2 min. Remove from heat. Cover & let stand 1 hr. Drain & rinse beans.

In Dutch oven cook onion, celery, carrots & garlic in hot oil until tender. Stir in cumin, salt & cayenne pepper. Add broth, beans & 2 c water. Bring to boiling; reduce heat. Simmer covered 1 - 1 1/2 hrs until beans are tender.

Using hand held immersion blender, blend mixture slightly. (Or let soup cool slightly. Transfer mixture 1/3 at a time to blender. Cover, blend slightly.). Return to pan. Finely shred 1 t peel from orange, then juice the orange. Stir orange juice, peel & salsa verde into soup; heat through. Top with sour cream, if desired, cilantro, & dash of cayenne.

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