52 Ratings
  • 5 Rating Star 23
  • 4 Rating Star 14
  • 1 Rating Star 7
  • 3 Rating Star 4
  • 2 Rating Star 1
  • 0 Rating Star 3

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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Ingredients

Directions

  • 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.

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  • 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.

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  • 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.

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Nutrition Facts

203 calories, 4 g fat (0 g saturated fat, 2 g polyunsaturated fat, 1 g monounsaturated fat), 0 mg cholesterol, 653 mg sodium, 34 g carbohydrates, 12 g fiber, 7 g sugar, 10 g protein.

Reviews (4)

Most helpful positive review

11/13/2018
My hubby and I loved this soup! I used Great Northern Beans and the pressure cooker. We loved all the flavors and the sour cream makes it extra yummy, but the soup absolutely stands alone! It's a keeper.

Most helpful critical review

03/15/2016
I used 2 (15 oz) cans of White Beans, drained & rinsed, instead of dried beans & skipped the cayenne pepper. This soup is great. It's now one of my "go to" soups for year-round lunch or dinner.
52 Ratings
  • 5 Rating Star 23
  • 4 Rating Star 14
  • 1 Rating Star 7
  • 3 Rating Star 4
  • 2 Rating Star 1
  • 0 Rating Star 3
02/24/2016
This is one of the most disgusting meals I have ever made. No one in my family would eat it.  Don't waste your time or money.
11/13/2018
My hubby and I loved this soup! I used Great Northern Beans and the pressure cooker. We loved all the flavors and the sour cream makes it extra yummy, but the soup absolutely stands alone! It's a keeper.
01/23/2016
The Mexican White Bean Soup is absolutely DELICIOUS, not to mean cheap!! I served the soup with some corn bread muffins. I'll definitely make this recipe again!!! :-)
03/15/2016
I used 2 (15 oz) cans of White Beans, drained & rinsed, instead of dried beans & skipped the cayenne pepper. This soup is great. It's now one of my "go to" soups for year-round lunch or dinner.