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.
Recipe by Gourmet Veggie Mama at http://www.gourmetveggiemama.com/2013/02/25/mexican-white-bean-soup/