White Bean Soup from Marge Poore
Sopa de Frijol BlancoBeans 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.
Ingrediënten
Makes 4 servings
- 4 cups cooked small white beans Basic Pot Beans
- 1 tablespoon olive oil
- ½ medium white onion chopped
- 2 large garlic cloves chopped
- 1 medium carrot peeled and thinly sliced
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ¼ teaspoon dried thyme
- ⅛ teaspoon crushed red pepper
- 1 to 1½ cups canned fat-free reduced-sodium chicken broth
- 2 tablespoons chopped fresh flat-leaf parsley
- ½ teaspoon salt or to taste
Instructies
- 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 ½ 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.
- 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.
Notes / Tips / Wine Advice:
Serve hot.
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