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White Bean Soup |
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Serves: 4
Print this Recipe
(Sopa de Frijol Blanco)
Category: Puréed Soups
Beans of every color are grown and marketed in Mexico. For this soup, I use small white beans and cook the beans a day ahead for best flavor. Canned white beans may be substituted, but home-cooked taste better.
4 cups Basic Pot Beans with small white beans
1 tablespoon olive oil
1/2 medium white onion, chopped
2 cloves garlic (large), chopped
1 medium carrot, peeled and thinly sliced
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon dried thyme
1/8 teaspoon crushed red pepper
1 to 1 1/2 cups canned fat-free reduced-sodium chicken broth
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon salt, or to taste
1. Prepare the beans. Then, in a large saucepan, heat the oil over medium heat and cook the onion, covered, stirring occasionally until softened, about 5 minutes. Add the garlic, carrot, oregano, thyme, crushed pepper, and 1/2 cup of the chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer until the carrots are tender, 10 to 12 minutes.
2. Transfer the mixture to a blender or food processor. Add the cooked beans. Purée until smooth. Return the soup mixture to the saucepan. Stir in enough of the remaining broth to make the soup the consistency of thin gravy. Add the parsley and salt. Bring to a boil over medium heat, then reduce the heat to low and simmer the soup, uncovered, stirring frequently, about 10 minutes, to blend the flavors. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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