Description
This hearty White Bean Soup blends creamy pureed beans with sautéed onions, poblano peppers, and aromatic spices for a comforting, flavorful meal. Topped with fresh cilantro, jalapeños, avocado, and scallions, this nourishing soup is perfect for a cozy lunch or dinner and can easily serve 4 to 6 people.
Ingredients
Scale
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
- Freshly ground black pepper, to taste
Toppings
- Fresh cilantro
- Sliced jalapeño or serrano peppers
- Diced avocado
- Sliced scallions
Instructions
- Blend Beans: In a blender, combine half of the white beans (2¼ cups) with ¾ cup of the vegetable broth. Blend until completely smooth. Set this puree aside for later use.
- Sauté Vegetables and Seasonings: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced poblano pepper, sea salt, and several grinds of black pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables soften.
- Add Aromatics and Spices: Stir in the diced green chiles, chopped garlic, ground cumin, dried oregano, and ground coriander. Cook, stirring, for 30 seconds to release the spices’ fragrance.
- Simmer Beans and Broth: Pour in the remaining 3¼ cups of vegetable broth and the other half of the white beans (2¼ cups). Bring the mixture to a simmer and cook for 10 minutes to allow flavors to meld.
- Combine Bean Puree: Add the reserved pureed beans to the pot, stirring well to mix. Continue to simmer uncovered for an additional 20 minutes, allowing the soup to thicken and deepen in flavor.
- Finish and Serve: Remove the pot from heat and stir in the fresh lime juice. Adjust seasoning with salt and pepper if needed. Serve hot with fresh cilantro, sliced jalapeño or serrano peppers, diced avocado, sliced scallions, and lime wedges on the side for squeezing.
Notes
- Use canned white beans for convenience, but cooked dried beans work well too.
- Adjust the amount of jalapeño or serrano toppings based on your heat preference.
- For a vegan and gluten-free dish, ensure vegetable broth is gluten-free.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely.
- To add extra protein, top with a dollop of Greek yogurt or a sprinkle of shredded cheese if not vegan.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
