Tuscon White Bean Soup Recipe
If you're looking for a soul-warming, healthy, and incredibly flavorful dish, look no further than Tucson White Bean Soup. This hearty and satisfying soup is perfect for a cozy weeknight dinner or meal prepping for the week ahead.
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 medium carrots chopped
- 2 celery stalks chopped
- 2 cans white beans cannellini or great northern, drained & rinsed
- 4 cups vegetable broth or chicken broth
- 1 cup diced tomatoes fresh or canned
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1 tsp dried oregano
- Juice of 1 lime
- 1/2 cup fresh cilantro chopped
- Salt and black pepper to taste
- Optional toppings: Avocado slices tortilla strips, shredded cheese
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
- Stir in cumin, smoked paprika, chili powder, and oregano. Mix in white beans, broth, and diced tomatoes.
- Bring the soup to a gentle boil. Reduce heat and let it simmer for 25 minutes.
- Blend a portion of the soup with an immersion blender for a thicker consistency.
- Stir in lime juice and cilantro. Season with salt and pepper to taste.
- Ladle into bowls and top with avocado, tortilla strips, or shredded cheese if desired. Serve with crusty bread or warm tortillas.
Notes
- Refrigerate: Store the soup in an airtight container in the fridge for up to 4 days.
- Freeze: Tucson White Bean Soup can be frozen for up to 3 months. Be sure to cool the soup completely before transferring it to a freezer-safe container.
- Reheat: Rewarm the soup on the stovetop over low to medium heat, or use the microwave for a faster option. Stir occasionally to distribute the heat evenly.