A cold front moved in overnight, and, with it being late February and all, I’ll take advantage of soup weather while we still have it! Hop on over to Cooking Planit for my guest post today about some of my favorite soups, including one of my old standbys, a hearty and spicy black bean soup.
But let’s try on a new soup for size today, shall we? We had some rainy weather last week, and Mexican White Bean Soup was just the ticket.
It was hearty, creamy, just a little spicy and absolutely perfect served with the last quarter of Cloverleaf French Bread from the freezer. Man oh man has that bread paid dividends — time to make another batch!
I hadn’t planned ahead far enough to soak the beans overnight, so I did a quick soak instead (cover with water, bring to a boil, and then remove from the heat and cover and let stand for an hour or two). I also happened to have a couple of bags of frozen hatch green chiles ready to use, so I used a couple of them in the soup rather than the canned green chiles called for by the recipe.
- 2 cups dried white beans
- 2 Tbsp lemon juice
- 3 Tbsp olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 4 cloves garlic, minced or pressed
- 1 can chopped green chiles (or 2-3 fresh roasted, peeled, seeded and chopped green chiles)
- 2 tsp cumin
- ½ tsp smoked paprika
- 1½ tsp salt
- 2 cups vegetable stock
- sour cream, for garnish
- Cover the beans with water and add the lemon juice. Soak overnight, or do a quick soak (bring to a rapid boil, then remove from heat, cover and let sit for at least an hour or two).
- Drain and rinse the beans and cover with fresh water. Bring to a boil and boil rapidly for 5 to 10 minutes, and then turn the heat down to low, cover, and cook until tender, about an hour. Drain the beans in a colander and set aside.
- In the same pot, heat the olive oil over medium high heat and sauté the onions and carrots until the onions are translucent and the carrots and tender.
- Add the garlic and stir until fragrant, then stir in the chopped chiles, cumin, smoked paprika and salt. Sauté for a few more minutes, until the flavors are well blended.
- Add the drained beans and the vegetable stock and bring to a boil. Simmer for about 10 minutes.
- Cool slightly, and then use an immersion blender to blend about half of the soup (or transfer half of the soup to a blender, blend until smooth, and then return to the pot). Taste for seasoning, and serve warm topped with a dollop of sour cream and a sprinkle of smoked paprika, if desired.