Description
This hearty White Bean Soup combines creamy white beans with the smoky heat of poblano and green chiles, enhanced by aromatics like cumin and coriander. Blended and simmered to perfection, this comforting soup is brightened with fresh lime juice and customizable toppings, ideal for a nutritious and flavorful meal.
Ingredients
Scale
Soup 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
Toppings
- Fresh cilantro
- Sliced jalapeño or serrano peppers
- Diced avocado
- Sliced scallions
Instructions
- Blend Beans: In a blender, add half of the white beans (2¼ cups) and ¾ cup of the vegetable broth. Blend until completely smooth to create a creamy bean puree. Set this aside for later use.
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, diced poblano pepper, sea salt, and several grinds of black pepper. Cook for about 5 minutes, stirring occasionally, until the onions are softened and fragrant.
- Add Spices and Chiles: Stir in the canned diced green chiles, chopped garlic, ground cumin, dried oregano, and ground coriander. Cook for 30 seconds while stirring constantly to release the spices’ aromas without burning.
- Add Remaining Beans and Broth: Pour in the remaining 3¼ cups of vegetable broth along with the remaining 2¼ cups of whole white beans. Bring the mixture to a simmer and cook gently for 10 minutes, allowing flavors to meld.
- Combine Puree and Simmer: Stir the prepared bean puree into the pot. Continue simmering the soup uncovered for another 20 minutes, stirring occasionally to prevent sticking.
- Finish and Serve: Remove the soup from heat and stir in 2 tablespoons of fresh lime juice for brightness. Adjust seasoning with salt and pepper to taste. Serve hot with optional toppings like fresh cilantro, sliced jalapeño or serrano peppers, diced avocado, and sliced scallions, alongside lime wedges for squeezing.
Notes
- For a spicier soup, add more jalapeño or serrano peppers as toppings or include some of their seeds in the base.
- Using canned beans and broth makes this recipe quick and convenient, but using freshly cooked beans and homemade broth will intensify the flavor.
- This soup can be made vegan and vegetarian as it contains no animal products.
- To make it gluten free, ensure that the broth used does not contain gluten additives.
- Leftovers keep well refrigerated for up to 4 days and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 680mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
