Description
This hearty White Bean Soup blends creamy pureed beans with tender vegetables and warm spices, creating a comforting and flavorful meal perfect for any season. Enhanced with fresh lime juice and customizable toppings like avocado and jalapeño, this recipe is both nutritious and satisfying.
Ingredients
Main Ingredients
- 4½ cups cooked white beans (3 (14-ounce) cans), drained and rinsed, divided
- 4 cups vegetable broth, divided
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 poblano pepper, stemmed, seeded, and diced
- 1¼ teaspoons sea salt
- 1 (4-ounce) can diced green chiles
- 4 garlic cloves, chopped
- 1½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- 2 tablespoons fresh lime juice (plus wedges for serving)
Toppings (Optional)
- Fresh cilantro
- Sliced jalapeño or serrano peppers
- Diced avocado
- Sliced scallions
Instructions
- Blend Beans: In a blender, combine half of the drained white beans (2¼ cups) with ¾ cup of vegetable broth and blend until smooth. Set this puree aside for later use.
- Sauté Vegetables and Spices: Heat the extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced poblano pepper, sea salt, and freshly ground black pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables soften. Stir in the diced green chiles, chopped garlic, ground cumin, dried oregano, and ground coriander, cooking for an additional 30 seconds to release the aromas.
- Simmer Soup Base: Add the remaining 3¼ cups of vegetable broth along with the other half of the white beans (2¼ cups) to the pot. Bring the mixture to a gentle simmer and cook for 10 minutes to meld the flavors.
- Incorporate Puree and Finish Cooking: Stir the reserved bean puree into the simmering soup. Continue simmering uncovered for 20 minutes to thicken and blend the soup thoroughly.
- Add Lime and Season: Remove the pot from heat and stir in the fresh lime juice. Taste the soup and adjust seasoning with salt or pepper as desired.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro, sliced jalapeño or serrano peppers, diced avocado, and sliced scallions. Serve with lime wedges on the side for extra zest.
Notes
- Use cooked white beans such as cannellini or Great Northern beans, either canned or home-cooked.
- Adjust the level of heat by varying the amount of jalapeño or serrano peppers used as toppings.
- For a creamier texture, you can blend more beans with the broth if desired.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- This soup pairs wonderfully with crusty bread or a fresh green salad for a complete meal.
