Description
A comforting and flavorful White Bean Soup made with creamy blended white beans, aromatic spices, and fresh vegetables. This hearty vegetarian soup features a blend of poblano pepper, green chiles, garlic, and cumin, finished with a splash of lime juice and garnished with fresh cilantro and avocado for a vibrant, satisfying meal.
Ingredients
Soup Base
- 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, chopped
- Sliced jalapeño or serrano peppers
- Diced avocado
- Sliced scallions
Instructions
- Prepare the Bean Puree: In a blender, combine half of the white beans (2½ cups) with ¾ cup of the vegetable broth and blend until smooth. Set this puree aside for later use.
- Sauté Vegetables and Aromatics: 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 for about 5 minutes, stirring occasionally, until the vegetables soften. Stir in the diced green chiles, chopped garlic, ground cumin, dried oregano, and ground coriander. Cook while stirring for 30 seconds to release the flavors.
- Simmer the Soup: Pour in the remaining 3¼ cups of vegetable broth along with the remaining 2¼ cups of white beans. Bring the mixture to a simmer and cook for 10 minutes to meld the flavors.
- Incorporate Bean Puree: Add the reserved pureed beans to the pot, stir well, and continue to simmer the soup uncovered for 20 minutes to thicken and develop a creamy texture.
- Finish and Serve: Remove the pot from heat and stir in the fresh lime juice. Taste and adjust seasoning with extra salt or pepper as desired. Serve hot, garnished with fresh cilantro, sliced jalapeño or serrano peppers, diced avocado, and scallions. Provide lime wedges for squeezing at the table.
Notes
- For a smoother soup, blend all the beans at once instead of only half.
- Adjust the heat level by adding more or fewer peppers according to your spice preference.
- Use fresh lime juice for best flavor impact.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make this recipe vegan and gluten-free, ensure the vegetable broth contains no animal-derived ingredients and no gluten additives.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
