Vegetarian White Bean Soup with Corn Tortillas
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
Directions
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.
2
Reduce heat to low. Add the garlic, salt, black pepper, cayenne, thyme, oregano, and cumin. Cook, stirring constantly, for 2-3 minutes.
3
Add the tomato and cook, stirring occasionally, for 5 minutes.
4
Add the water and bring the mixture to a boil. Add the navy beans. Cook, covered, for 1 hour.
5
Remove the lid. Cook uncovered, stirring occasionally, until the beans are tender and the broth has a gravy-like consistency, about 1 hour.
6
Add the lime juice and coconut milk.
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.
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.
9
Optional garnishes: fried julienne tortilla strips, thinly sliced green onions, pickled banana pepper rings.
You May Also Like:
Helpful Links
Resources
Copyright © 2021 Blue Runner Foods, Inc.