Creamy White Bean Soup
Creamy White Bean Soup, is a simple, stovetop soup that you can be made in 25 minutes! It's a great vegetarian soup with 2 kinds of white beans, kale, tomatoes, chiles and jalapenos. A creamy version of white bean chili, this soup is delicious and satisfying!
Ingredients
- 2 Tbsp Olive Oil
- 1 Small Red Onion Diced
- 4 Garlic Cloves Minced
- 1 Tsp Salt
- 1 Tbsp Ground Cumin
- 1/2 Tbsp Dried Oregano
- 1 Tbsp Chili Powder
- 1 15 Oz Can Cannellini Bean Rinsed and Drained
- 1 15 Oz Can White Navy Beans Rinsed and Drained
- 1 4 Oz Can Green Chiles
- 1/4 Cup Pickled Jalapenos
- 1 14.5 Oz Can Diced Tomatoes Drained
- 1 Bunch Dinosaur Kale Chopped, Stem On
- 24 Oz Vegetable Stock
- 1/4 Cup Fresh Cilantro Chopped
- 1 Cup Cream Cheese To make it Vegan use Dairy Free. I recommend Violife or Kite Hill.
Garnish Optional
- 1 medium avocado sliced
- Blue Corn Chips
- Extra Cilantro
Instructions
- Heat the olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the diced onion and cook until translucent, about 3 minutes. Add the garlic and cook another minute. Add the all the spices and cook, stirring frequently,
- Add the beans, chilies, jalapenos, tomatoes, kale, and stock. Bring the soup to a boil and reduce to simmer for 10 min. Stir in cream cheese. Add in cilantro and season with additional salt and pepper if needed.
- Serve with the cilantro, blue corn chips and avocado for garnish.