Mexican White Bean Soup

By Honeybuns

Ingredients

• 8 oz dried navy beans (1-1/4 cups)
• 1 large onion, chopped
• 2 stalks celery, sliced
• 2 medium carrots, sliced
• 3 cloves garlic, minced
• 1 Tbsp vegetable oil
• 2 tsp ground cumin
• 1/4 tsp salt
• Cayenne pepper to taste
• 1 14-1/2 oz can vegetable broth/ chicken broth
• 1 cup salsa verde

Preparation

Step 1

Rinse beans. In a 4-5 quart Dutch oven, combine beans and 6 cups water. Bring to a boil and reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain; rinse beans.
In a Dutch oven, cook onion, celery, carrots, and garlic in hot oil until tender. Stir in spices. Add broth, beans and 2 cups water. Bring to boiling; reduce heat and simmer, covered, for 1-1 1/2 hours or until beans are tender.
Using a handheld immersion blender, blend mixture slightly ( a potato masher works very well also). Stir in salsa and heat through.
Top with sour cream and fresh cilantro, if desired.