Mexican White Bean Soup with Rice - Easy Recipe
This Mexican White Bean Soup explodes with smoky roasted tomatoes, creamy cannellini beans, and a hint of sweetness. Packed with protein, fiber, and vitamins, it's perfect for lunch, dinner, or meal prep. Easy steps, fresh ingredients, endless customization! Vegetarian, vegan options available.
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!
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