Mexican cuisine, in its glorious simplicity, full of aromas and tastes. Each dish, from vibrant salsas to rich moles, embodies a harmonious blend of fresh, natural ingredients. This philosophy aligns perfectly with my own, where flavor reigns supreme, built not on artificial additives but on honest fresh ingredients.
Sadly, convenience often pushes those traditions aside, replacing real ingredients with shortcuts. Not in my kitchen! Our Mexican White Bean Soup recipe is a testament to the transformative power of fresh ingredients. The flavor is created for this white bean soup by roasting tomatoes, onions, jalapeños, and garlic until smoky and caramelized, infusing the broth with a deep depth of flavor.
Beyond the emotional warmth, this soup boasts an impressive nutritional profile. Packed with protein and fiber from cannellini beans, vitamins from roasted vegetables, and a satisfying richness from rice, it makes for a perfect meal; lunch, dinner, or meal prep staple.
This isn't just about nostalgia, though. It's about reclaiming the art of building flavor naturally, just like my great grandparents did. Forget the seasoning packets and bouillon cubes – we're harnessing the raw power of fresh ingredients. My mom even asked if I used her "Knorr Tomate Con Pollo" (trust me, you won't find that in my pantry!).
Like many classic Mexican dishes, this soup starts with a simple foundation, fresh vegetables: tomatoes, jalapeños, onions, and garlic. But we roast them for 30 minutes, coaxing out a smoky depth of flavor that creates a beautiful foundation for the other ingredients. Don't be intimidated by the steps – each one is simple and oh-so-worth-it for the nourishing, heart-warming reward.
So, crank up the oven, gather your fresh ingredients, and get ready to make the perfect comfort food that will also nourish your body. Here's what you'll need for this great recipe:
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Ingredients
Roasted Vegetables:
- Fresh Campari tomatoes
- White onion
- Jalapeños
- Fresh garlic cloves
- Extra virgin olive oil
- Sea salt
- Black pepper
Soup Ingredients:
- Cannellini beans
- Vegetable stock or broth
- Diced carrots
- Diced zucchini
- Ground cumin
- Honey
- Short grain white rice
- Black pepper to taste
- Sea salt to taste
Optional Toppings:
- Cotija cheese
- Mexican crema or sour cream
- Avocado slices
- Fresh cilantro
- Diced green onions
- Tortilla strips
- Pickled jalapeños
- Fresh lime juice
- Hot sauce
See recipe card for quantities.
Instructions
- Roast the Vegetables: Preheat your oven to 400°F. Toss the tomatoes, onion, jalapeños, and garlic with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 30 minutes.
- Prepare the Soup Base: While the vegetables roast, prep your ingredients. Heat olive oil in a soup pot over medium-high heat. Sauté the carrots and zucchini for 5 minutes, softening them slightly.
- Combine and Simmer: Add the rinsed and drained cannellini beans, vegetable broth, cumin, honey, salt, and pepper to the pot. Bring the mixture to a simmer.
- Blend the Roasted Vegetables: Once roasted, remove the vegetables from the oven. Carefully slice open the jalapeños and remove the seeds and veins, adjusting the amount for your desired spice level. Add the tomatoes, onions, garlic, and jalapeños to a blender and blend until smooth. Pour the blended mixture into the simmering soup pot.
- Cook the Rice: Stir in the rice and bring the soup back to a simmer. Cover the pot and cook for 15 minutes. Remove the lid and give it a good stir lifting up the rice that has settled to the bottom of the pot to prevent sticking.
- Finish and Serve: Simmer for an additional 15 minutes, or until the rice is cooked through. Taste and adjust seasonings as needed. If you prefer a thinner soup, add additional broth, remembering to adjust the salt accordingly. Ladle the soup into bowls and let your creative mind and taste buds take over and make this soup your perfect bowl with or without the optional toppings!
Substitutions
- Need a time saver: Use pre-cooked rice and cut cooking time by 15 minutes.
- Mild Poblanos: Swap the jalapeños for poblano peppers.
- Other Grains: you can use another grain aside from white rice but note that the cooking times will vary. If you want to use brown rice, I suggest using frozen precooked brown rice for the best results. Jasmine rice is a perfect substitute because of it's cooking time.
Variations
- Vegan Option: Opt for dairy-free alternatives like plant-based yogurt or crema for a vegan-friendly dish.
- Add chicken: use chicken broth and shredded chicken pieces to create a meaty version.
- Make it Smokey: Replace half the jalapeños with a chipotle pepper in adobo for a smoky twist.
- More Spice: Add an ideal amount of jalapeños seeds and veins to increase spiciness.
- Tomato Forward: if you want a deeper flavor of tomato, feel free to add a tablespoon to two tablespoons of tomato paste to your roasting pan.
Equipment
- Baking sheet
- Blender or immersion blender
- Soup pot or large pot
- Measuring spoons
- Knife
- Cutting board
- Serving spoon
- Ladle
- Bowls for serving
Storage Suggestions
Storing Leftover Mexican White Bean Soup:
Leftover soup is a lifesaver for busy days! Here's how to store your delicious Mexican White Bean Soup for future enjoyment:
- Cooling and Storage: Once the soup has cooled slightly, ladle it into airtight food safe container, leaving about an inch of space at the top for expansion. Refrigerate within 2 hours of cooking.
- Labeling: Don't forget to label your containers with the date! Leftovers will stay fresh for up to 3 days in the refrigerator.
- Freezing Option: For longer storage, portion the soup into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating and enjoying the next day.
- Reheating Tips: Gently reheat the soup in a pot over medium heat, adding a splash of water or broth if it seems too thick. Avoid boiling, as it can affect the texture and flavor.
Top tip
The heart and soul of this recipe lies in the depth of flavor from roasting the vegetables. While you can certainly roast them at 400°F for 30 minutes, as the recipe states, taking it a step further can elevate the soup to another level.
Try roasting at 350°F for 60 minutes. This lower temperature and extended time allow the vegetables to caramelize slowly, unlocking even more sweetness and complex flavors that infuse the entire soup. You'll be rewarded with a richer, smokier experience in every spoonful.
FAQ
While roasting intensifies the flavor profile, you can skip it for a quicker version. Simply sauté the chopped vegetables in olive oil before adding the other soup base ingredients. However, expect a less complex taste, and don't come at me later saying there was no flavor.
This soup is naturally vegan, and if you choose vegan toppings you will be good to go.
Absolutely! A variety of canned beans will work with this recipe. Great substitutes include Great Northern beans and butter beans, or other hearty white beans. Other decent substitutes are black beans, or pinto beans. Because the beans are canned you don't need to worry about adjusting the cooking time.
Mexican White Bean Soup with Rice - Easy Recipe
Equipment
- 1 baking sheet
- 1 Blender or immersion blender
- 1 Soup pot or large pot
- 1 Measuring cups and spoons
- 1 Knife
- 1 Cutting Board
- 1 Ladle
- 1 Bowls for serving
Ingredients
Roasted Vegetables:
- 1 tablespoon extra virgin olive oil
- 1 lb Campari tomatoes halved (if large)
- ½ large white onion quartered
- 2 jalapeños whole
- 2 garlic cloves skin on
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
Soup Base:
- 1 tablespoon extra virgin olive oil
- 1 cup diced carrots about 2 large carrots
- 1 cup diced zucchini about 1 zucchini
- 1 can 15oz cannellini beans, rinsed and drained
- 2.5 cups vegetable broth
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ teaspoon honey
- ¼ cup short grain white rice
Optional Toppings:
- Cotija cheese
- Mexican crema or sour cream
- Avocado slices
- Chopped cilantro
- Tortilla chips
- Pickled jalapeños
- Lime wedges
- Hot sauce
Instructions
Roast the Vegetables:
- Preheat your oven to 400°F. Toss the tomatoes, onion, jalapeños, and garlic with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 30 minutes.
Prepare the Soup Base:
- While the vegetables roast, prep your ingredients. Heat olive oil in a soup pot over medium-high heat. Sauté the carrots and zucchini for 5 minutes, softening them slightly.
Combine and Simmer:
- Add the rinsed and drained cannellini beans, vegetable broth, cumin, honey, salt, and pepper to the pot. Bring the mixture to a simmer.
Blend the Roasted Vegetables:
- Once roasted, remove the vegetables from the oven. Carefully slice open the jalapeños and remove the seeds and veins, adjusting the amount for your desired spice level. Add the tomatoes, onions, garlic, and jalapeños to a blender and blend until smooth. Pour the blended mixture into the simmering soup pot.
Cook the Rice:
- Stir in the rice and bring the soup back to a simmer. Cover the pot and cook for 15 minutes. Remove the lid and give it a good stir lifting up the rice that has settled to the bottom of the pot to prevent sticking.
Finish and Serve:
- Simmer for an additional 15 minutes, or until the rice is cooked through. Taste and adjust seasonings as needed. If you prefer a thinner soup, add additional broth, remembering to adjust the salt accordingly. Ladle the soup into bowls and let your creative mind and taste buds take over and make this soup your perfect bowl with or without the optional toppings!
Other Good Stuff
Looking for other recipes like this? Try these:
Food safety
- Always wash your hands and surfaces thoroughly before handling food.
- Ensure vegetables are cooked through before consuming.
- Store leftovers promptly in an airtight container and refrigerate within 2 hours of cooking.
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