Mexican White Bean Soup
- Ready In:
- 2hrs
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 &frac 14 cups dried navy beans (8 ounces)
- 6 cups water
- 1 cup onion, chopped (1 medium)
- 1 cup celery (2 stalks)
- 1 cup carrot, sliced (2 medium)
- 3 garlic cloves, minced
- 1 tablespoon vegetable oil
- 2 teaspoons ground cumin
- &frac 14 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 1 (14 1/2 ounce) can vegetable broth or (14 1/2 ounce) can reduced-sodium chicken broth
- 2 cups water
- 1 orange
- 1 cup salsa verde
- light sour cream, to taste (optional)
- fresh cilantro, to taste
directions
- Rinse beans. In a 4- to 5-quart Dutch oven combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
- In the Dutch oven cook onion, celery, carrots, and garlic in hot oil until tender. Add beans. Stir in cumin, salt, and cayenne pepper. Add broth and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender.
- Using a handheld immersion blender, blend mixture slightly. Return to Dutch oven. Finely shred 1 teaspoon peel from orange; then juice orange. Stir orange juice, peel, and salsa verde into soup; heat through. If desired, top with sour cream. Sprinkle with cilantro and cayenne pepper.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.