Mexican White Bean Soup

Dried beans are a pantry superhero - inexpensive and easy to prepare. Get a head start by cooking the beans in advance. They can be stored, covered and refrigerated, up to 3 days.

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17 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 1 hr 10 mins
  • Stand: 1 hr
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Mexican White Bean Soup
Ingredients
1 1/4
cups dried navy beans (8 ounces)
6
cups water
1
cup chopped onion (1 large)
1
cup sliced celery (2 stalks)
1
cup sliced carrots (2 medium)
3
1
tablespoon vegetable oil
2
teaspoons ground cumin
1/4
teaspoon salt
1/8
teaspoon cayenne pepper
1
14 1/2 ounce can vegetable broth or reduced-sodium chicken broth
2
cups water
1
orange
1
cup salsa verde
 
Light dairy sour cream (optional)
 
Cayenne pepper
Directions
  1. Rinse beans. In a 4- to 5-quart Dutch oven combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
  2. In the Dutch oven cook onion, celery, carrots, and garlic in hot oil until tender. Stir in cumin, salt, and cayenne pepper. Add broth and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender.
  3. Using a handheld immersion blender, blend mixture slightly. Using a handheld immersion blender, blend mixture slightly. (Or let soup cool slightly. Transfer mixture, one-third at a time, to a blender. Cover; blend slightly.) Return to Dutch oven. Finely shred 1 teaspoon peel from orange; then juice orange. Stir orange juice, peel, and salsa verde into soup; heat through. If desired, top with sour cream. Sprinkle with cilantro and cayenne pepper.
Nutrition Facts (Mexican White Bean Soup)
    Per serving:
  • 203 kcal cal.,
  • 4 g fat
  • (0 g sat. fat,
  • 2 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 0 mg chol.,
  • 653 mg sodium,
  • 34 g carb.,
  • 12 g fiber,
  • 7 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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