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White Bean Soup

This white bean soup recipe is creamy, comforting, zesty, and bright! We love to serve it with toppings like jalapeños, scallions, cilantro, and avocado for color and crunch. Store leftover soup in the fridge for up to 4 days, or freeze it for up to 3 months.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 to 6
Course: Soup
Cuisine: American , Tex-Mex

Ingredients

  • 4½ cups cooked white beans 3 (14-ounce cans), drained and rinsed, divided
  • 4 cups vegetable broth divided
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion chopped
  • 1 poblano pepper stemmed, seeded, and diced
  • 1¼ teaspoons sea salt
  • 1 (4-ounce) can diced green chiles
  • 4 garlic cloves chopped
  • 1½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground coriander
  • 2 tablespoons fresh lime juice plus wedges for serving
  • freshly ground black pepper
For topping:
  • fresh cilantro
  • Sliced jalapeño or serrano peppers
  • Diced avocado
  • Sliced scallions

Instructions

    Cup of Yum
  1. In a blender, place half the white beans (2¼ cups) and ¾ cup of the broth and blend until smooth. Set aside.
  2. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, poblano, salt, and several grinds of pepper, and cook for 5 minutes, stirring occasionally, or until softened. Stir in the green chiles, garlic, cumin, oregano, and coriander, and cook, stirring, for 30 seconds. Add the remaining 3¼ cups broth and 2¼ cups white beans. Simmer for 10 minutes.
  3. Add the bean puree, stir, and simmer, uncovered, for 20 minutes. Remove from the heat and stir in the lime juice. Season to taste, and serve with desired toppings and lime wedges for squeezing.