Smoky Jalapeño And White Bean Soup
This deliciously smoky and spicy jalapeño and white bean soup is perfect for a cozy dinner. Packed with flavor and nutrition, it’s a great choice for those looking for a hearty meal. The combination of creamy white beans and smoky spices makes it a unique dish that is sure to please.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
- 1 Immersion blender (optional)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium jalapeños, diced Seeds removed for less heat.
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 cans (15 oz each) white beans (cannellini or navy), drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- to taste salt
- to taste pepper
- 2 tablespoons fresh lime juice
- optional fresh cilantro for garnish
- optional sliced jalapeños for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and diced jalapeños. Cook for an additional 2-3 minutes until fragrant.
- Add the ground cumin and smoked paprika, stirring to coat the vegetables, and cook for another minute.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Add the drained white beans and diced tomatoes. Stir and let the soup simmer for about 20 minutes, allowing the flavors to meld.
- For a smoother texture, use an immersion blender to puree about half of the soup. Alternatively, you can transfer a portion to a blender and carefully blend before adding it back to the pot.
- Season the soup with salt, pepper, and lime juice. Adjust to taste.
- Serve hot, garnished with fresh cilantro and sliced jalapeños if desired.
Notes
For added smokiness, you can use chipotle peppers in adobo sauce instead of or in addition to fresh jalapeños.
This soup pairs wonderfully with warm crusty bread or a side salad.
Leftovers can be stored in the refrigerator for up to 3 days, or frozen for longer storage. Reheat gently on the stove.