Mexican White Bean Soup
A comforting, filling and nutritious Mexican white bean soup, so delicious and easy to make,
Servings 6 servings
Calories 319kcal
Ingredients
- 2 cups dried white beans
- 2 tablespoon lemon juice
- 1 large onion chopped
- 3 carrots sliced
- 4 cloves garlic minced
- 3 tablespoon olive oil
- 2 ½ teaspoons cumin
- ½ teaspoons salt
- 2 cups broth beef or chicken
- 1 can chopped green chilies
- sour cream for topping (optional)
- cayenne pepper (optional)
Instructions
- Cover the beans with water, add lemon juice and soak for 12 hours or overnight.
- Drain the beans. Cover with fresh water. Bring to a boil. Cook until tender.
- While the beans are cooking, in another pot, saute the onions, carrots and garlic in olive oil until tender.
- When veggies are tender, add cumin and salt – stir thoroughly.
- Add broth, green chilies and cooked white beans. You may add more broth or water to achieve the desired consistency.
- Bring to a boil and simmer for 5 – 10 minutes.
- Serve topped with sour cream and a dash of cayenne pepper if desired.
Notes
How To Prepare The Beans To Make Mexican White Bean Soup
- They are packed with protein, complex carbohydrates, vitamins and minerals, not to mention fiber. Like all grains, legumes do contain phytic acid (an anti-nutrient) which should be neutralized in order for your body to absorb the most nutrients possible from your food.
- This is done most easily by soaking before cooking with a couple of tablespoons of lemon juice, whey or even vinegar. See Grain Preparation for further information.