Recipes and Cooking Mexican White Bean Soup 3.9 (49) 4 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 1 hrs 10 mins Stand Time: 1 hrs Total Time: 2 hrs 40 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ¼ cup dried navy beans (8 ounces) 6 cup water 1 cup chopped onion (1 large) 1 cup sliced celery (2 stalks) 1 cup sliced carrots (2 medium) 3 cloves garlic, minced 1 tablespoon vegetable oil 2 teaspoon ground cumin ¼ teaspoon salt ⅛ - ¼ teaspoon cayenne pepper 1 14.5 ounce can vegetable broth or reduced-sodium chicken broth 2 cup water 1 orange 1 cup salsa verde Light dairy sour cream (optional) Fresh cilantro Cayenne pepper 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. 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. 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. Rate it Print Nutrition Facts (per serving) 203 Calories 4g Fat 34g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 203 % Daily Value * Total Fat 4g 5% Sodium 653mg 28% Total Carbohydrate 34g 12% Total Sugars 7g Protein 10g Vitamin C 18.9mg 95% Calcium 101mg 8% Iron 2.7mg 15% Potassium 777mg 17% Folate, total 165.3mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.