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Vegetarian White Bean Soup with Corn Tortillas

A wonderful soup for vegetarians. It packs a bounty of flavors, with a warming comfort for those cooler evenings.

Instructions:

  • Step 1 Heat the olive oil in a large pot over high heat. Add the onions, celery, bell pepper, and Poblano pepper. Cook, stirring occasionally, until the onions begin to brown, 10-12 minutes.
  • Step 2 Reduce heat to low. Add the garlic, salt, black pepper, cayenne, thyme, oregano, and cumin. Cook, stirring constantly, for 2-3 minutes.
  • Step 3 Add the tomato and cook, stirring occasionally, for 5 minutes.
  • Step 4 Add the water and bring the mixture to a boil. Add the navy beans. Cook, covered, for 1 hour.
  • Step 5 Remove the lid. Cook uncovered, stirring occasionally, until the beans are tender and the broth has a gravy-like consistency, about 1 hour.
  • Step 6 Add the lime juice and coconut milk.
  • Step 7 Fry the tortillas: Heat the vegetable oil in a large skillet over medium heat. When the oil is frying temperature (350°), fry the tortillas, one at a time, until brown and very crispy., about 1 ½ minutes on each side. Transfer the fried tortillas to a pan lined with paper towels to drain.
  • Step 8 In a food processor, add 1 cup of the navy bean soup. Crumble the fried tortillas into the food processor with your hands. Purée the mixture to form a paste. Fold the tortilla paste into the soup and bring the soup back to a boil.
  • Step 9 Optional garnishes: fried julienne tortilla strips, thinly sliced green onions, pickled banana pepper rings.

Ingredients:

  • 2 tablespoons olive oil
  • 3 cups diced onions
  • 2 cups diced celery
  • 1 cup diced green bell pepper
  • ¾ cup diced Poblano pepper
  • 4 teaspoons minced fresh garlic
  • 3 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • ½ teaspoon whole-leaf dried thyme
  • 2 teaspoons dried whole-leaf oregano
  • ¼ teaspoon ground cumin
  • 1 cup finely diced canned tomato
  • 8 cups water
  • 1 lb. Blue Runner navy beans, washed
  • 4 teaspoons fresh lime juice
  • one 13.5-ounce can coconut milk
  • 1 cup vegetable oil (for frying the tortillas)
  • 4 each fresh corn tortillas