Chilled White Bean Salsa Soup

1. 1

   In a medium saucepan, simmer beans, yellow onion, bay leaf and thyme in water to cover by 3 inches, partially covered with lid, until beans are tender, about 40-50 minutes.

2. 2

   Season beans with salt and cool completely in cooking liquid.

3. 3

   Drain beans in colander and discard yellow onion, bay leaf and thyme.

4. 4

   Finely chop enough of tomatoes to measure 1 1/2 cups and reserve.

5. 5

   In a blender, puree remaining tomatoes, half of bell peppers and half of onion until smooth and in a bowl stir together puree, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeno, vinegar, oil and salt to taste.

6. 6

   Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).

7. 7

   Before serving, season with salt and pepper, if necessary.

8. 8

   Before serving, stir in coriander.

* Per serving · 4 servings · Values may vary.