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Chilled White Bean Salsa Soup

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“This delicious chilled soup tastes like summer!”
1hr 5mins

Ingredients Nutrition


  1. In a medium saucepan, simmer beans, yellow onion, bay leaf and thyme in water to cover by 3 inches, partially covered with lid, until beans are tender, about 40-50 minutes.
  2. Season beans with salt and cool completely in cooking liquid.
  3. Drain beans in colander and discard yellow onion, bay leaf and thyme.
  4. Finely chop enough of tomatoes to measure 1 ½ cups and reserve.
  5. In a blender, puree remaining tomatoes, half of bell peppers and half of onion until smooth and in a bowl stir together puree, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeno, vinegar, oil and salt to taste.
  6. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
  7. Before serving, season with salt and pepper, if necessary.
  8. Before serving, stir in coriander.

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