Yes, I am still on my soup kick but most places in the northern hemisphere a warm meal is needed and if it is easy plus nice on the budget I can’t help but share.
I decided that with my two cans of white beans and yes they are different ones I would make a quick dinner. I love tortilla soup, since I don’t eat meat I do get creative with trying to make it. Todays recipe is very loosely based from my love of tortilla soup.
You may not know this but white beans are awesome in providing zinc, copper and look out they even have proteins in them that can help with wrinkling of the skin! (I may take up eating them daily.) You can even have help with your bowel habits when eating the white kidney bean because they are very high in fiber. I could go on with all the great benefits of white beans but I will leave you with this great tip to maybe talk with you healthcare provider about. It has been shown that the extract in white beans help with glycemic control which help with pre or diabetes.
Not only is the star of this soup packed with good stuff for you but the salsa verde helps clear those sinuses. You know we all could use that help too.
This soup takes less than 30 minutes if you buy the beans in a can plus you only have six ingredients.
White Bean Verde Soup:
2 15 ounce cans of white beans not drained (your choice, I used a white kidney and navy)
1/2 to 2/3 Cup of Salsa Verde (green salsa)
4 -5 Cups of water
8 – 10 Teaspoons of Vegan Chicken Bouillon
1 Carrot in bite sized pices
1/2 White onion diced
4 Cloves of Garlic diced
1 Tablespoon of Olive Oil
In a large pot add olive oil, diced onion, garlic and carrots. Sauté over medium high heat until onions are almost translucent. Add can beans not drained, water, bouillon and salsa. Turn down heat to low, let simmer for about 20 minutes.
Serve with Corn Tortilla chips and enjoy. Makes about 4 servings
