White Bean Soup
Total Time
45 mins
Prep Time
10 mins
Cook Time
35 mins
Rating
5 out of 5 stars
(34)
Ingredients
4-6 servings
- 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
- For topping: Fresh cilantro
- Sliced jalapeño or serrano peppers
- Diced avocado
- Sliced scallions
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Preparation
Step 1
In a blender, place half the white beans (2¼ cups) and ¾ cup of the broth and blend until smooth. Set aside.
Step 2
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, poblano, salt, and several grinds of pepper, and cook for 5 minutes, stirring occasionally, or until softened. Stir in the green chiles, garlic, cumin, oregano, and coriander, and cook, stirring, for 30 seconds. Add the remaining 3¼ cups broth and 2¼ cups white beans. Simmer for 10 minutes.
Step 3
Add the bean puree, stir, and simmer, uncovered, for 20 minutes. Remove from the heat and stir in the lime juice. Season to taste, and serve with desired toppings and lime wedges for squeezing.
Step 4
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Chef's notes
This white bean soup recipe is creamy, comforting, zesty, and bright! We love to serve it with toppings like jalapeños, scallions, cilantro, and avocado for color and crunch. Store leftover soup in the fridge for up to 4 days, or freeze it for up to 3 months.
Round out the meal with homemade cornbread or jalapeño cornbread.
Other side dish suggestions include crispy air fryer cauliflower, sautéed kale, or a simple green salad.
