This delicious Mexican White Bean soup is vegan (if you leave the sour cream off or you can use a non-dairy sour cream*) and Gluten-Free (and a lot of soups aren’t). The thickness and creaminess of the soup comes from the pureed beans. I love Mexican food, so this soup fits right into my dinner plans. It’s easy to put together, and it’s budget-friendly (even more budget-friendly if you use dried beans).
As you read through the ingredients, you will come across ‘Smoked Paprika
Well, my lovely friend, they are that different that I’d highly recommend getting them both in your cupboard. I got the smoked one free at the grocery store (buy 2 spices, get one free), so I thought I’d try it. It. Is. Amazing. I put it one all kinds of things, from “chikn” to roasted veggies to soup. It gives everything a nice smoky BBQ flavor. Complex and just super yummy.
I think this soup could also be great with some added shrimp or chicken. Also, the salsa verde can be homemade or store-bought. Just remember that if you’re salsa’s hot, your soup will be too (the sour cream will help to cool it down).
Mexican White Bean Soup
Adapted from Better Homes & Gardens
Makes 6 servings
1 teaspoon olive oil
1 large onion, coarsely chopped
2 medium carrots, sliced
3 cloves garlic
2 teaspoons cumin
1 teaspoon Smoked Paprika
¼ teaspoon salt
2 cups low-sodium vegetable broth (homemade preferred)
2 cups water
1 (15 ounce) can Cannellini White Beans
1 cup salsa verde
Sour cream*
Fresh cilantro, chopped
Avocado, sliced
Additional smoked paprika for garnish
In a large soup pot, heat oil over medium-high heat. Once oil is hot, cook onion until nicely browned, about 20-30 minutes, stirring often, and adding some water to the pot if the onion is beginning to burn. Once onion is caramelized, add carrots and garlic to the pot, and cook 5 minutes. Stir in cumin, smoked paprika, and salt.
Add broth, water, and beans. Bring to a boil; reduce heat, and simmer, covered, for 10-15 minutes or until veggies are tender.
Remove 1 cup of the beans and carrots, and set aside. Working in batches, transfer mixture, one-third at a time, to a blender, and blend until smooth. Or, use a handheld immersion blender
Return to reserved veggies to the pot, along with the blended soup. Stir the salsa verde into soup; heat through.
Top with sour cream, cilantro, avocado, and a dash of smoked paprika.
*Vegan sour cream: there are several store-bought versions. Or, you can make your own by blending 1/2 pound tofu, 1 tablespoon lemon juice, and 1 teaspoon soy sauce until smooth.
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Definitely going to try this soup… it looks fantastic. Your photo styling is terrific as well!
awwww, thanks!!!!
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Looks good! I love soup and mexican!
This soup sounds wonderful… and you can never have too many spices… I think I will be putting spice paprika on my shopping list now… Your pictures are AWESOME too.. Thanks for sharing on Foodie Friends Friday..and remember to come back and vote on Sunday.
Wow! Looks like a great recipe. Thanks for the tip about the salsa! Thanks for joining Foodie Friends Friday! Please come back on Sunday to VOTE!
Ummm, this looks amazing! Though I wouldn’t expect anything less from you.
I am trying to build up my soup recipes, so this will be on my menu this fall/winter. Thanks for linking up with us at Foodie Friends Friday!
this looks perfect for a cozy winter day. Thank you for joining in the fun at the Thursday Favorite Things hop. Happy weekend wishes xo
Looks delicious for a cold Fall day. Love the flavor combination you used, I love Salsa Verde. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
Michelle
YUM, I have this book marked I can’t wait to make this!! Thanks for linking up at our Gluten Free Fridays party last week! have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest!
I hope that you’ll join us this week! Domata will be sponsoring our party! They will be giving away a box of each of their gluten free products: Recipe Ready Flour, Seasoned Flour, and Pizza Crust Mix. Cindy from vegetarianmamma.com
The party will start at 7 pm tonight (eastern)
This looks beautiful and thank you for the explanation about smoked paprika! Now if only someone could also explain Spanish paprika
though I suppose that’s what the Internet is for, ha.
Debi, I love this recipe and would love to keep it on Wellness Weekend, but sour cream isn’t vegan. Could you add a vegan alternative so we can keep it up on the event? Thanks!
Tweeted and pinned this, thanks for sharing, I have it marked as a favorite! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest!
We had 101 awesome recipes! What a great resource we are creating!! Cindy from vegetarianmamma.com
The winner of the Domata prize pack will be announced Thursday at the party!
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