If you’re looking for another side dish, try pairing the soup with crispy air fryer cauliflower, sautéed kale, or a simple green salad. Round out the meal with homemade cornbread or jalapeño cornbread. Crushed tortilla chips (not exactly fresh, but still delicious!).A dollop of Greek yogurt or vegan sour cream.Sliced chiles like jalapeños or serranos.When you’re ready to serve, ladle the soup into bowls and top it with fresh garnishes for color and crunch. Season to taste with more salt, pepper, and lime as desired. Ingredients 1 medium yellow onion, small diced 2 large carrots, diced 2 celery ribs, diced 4 large garlic cloves, minced 3 tablespoons olive oil 28-ounce can crushed fire roasted tomatoes 2 15-ounce cans navy beans, drained (or substitute cannellini beans or pinto beans) 1 15-ounce can kidney. Make sure the liquid covers the beans throughout the cooking time. Add enough white stock or water or cooking liquid to cover the beans by at least 2 inches. Place the pre-soaked beans in wide, heavy nonreactive pot, a pot wide enough that the beans will be easy to stir. Next, pour in the bean puree. Stir to fully incorporate it with the soup, and then simmer for another 20 minutes.Īfter the soup simmers, remove it from the heat and stir in the lime juice. Making Dried Bean Soup: Add stock or water to beans. Then, add the remaining beans and broth and simmer for 10 minutes. Meanwhile, sauté the onion and poblano. Stir in the green chiles, garlic, and spices. You’ll add it to the soup later on to help create its thick and creamy texture. This white bean soup recipe is super easy to make!įirst, blend half the beans with 3/4 cup broth. ![]()
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