White Bean Soup with Chile Paste Recipe

Name: White Bean Soup with Chile Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried ancho chiles,* stemmed, seeded; 1 dried chile de rbol,* stemmed, seeded; 1 1/2 cups water; 1 tablespoon dark brown sugar; 3 tablespoons vegetable oil; 2 cups dried Great Northern beans; 2 tablespoons (1/4 stick) butter; 2 celery stalks, finely chopped; 1 large carrot, finely chopped; 1 large white onion, finely chopped; 1 large garlic clove, minced; 8 cups (or more) water; 2 1/2 teaspoons ground cumin; 2 teaspoons ground coriander; 1/2 cup whipping cream

Servings: persons

2 dried ancho chiles,* stemmed, seeded
1 dried chile de rbol,* stemmed, seeded
1 1/2 cups water
1 tablespoon dark brown sugar
3 tablespoons vegetable oil
2 cups dried Great Northern beans
2 tablespoons (1/4 stick) butter
2 celery stalks, finely chopped
1 large carrot, finely chopped
1 large white onion, finely chopped
1 large garlic clove, minced
8 cups (or more) water
2 1/2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 cup whipping cream

1
Place chiles in bowl; add enough water to cover.
2
Let stand at room temperature overnight.
3
Drain.
4
Boil 1 1/2 cups water, sugar, and chiles in small saucepan until 2 tablespoons liquid remain, about 15 minutes.
5
Transfer to processor; puree until smooth.
6
With machine running, gradually add oil.
7
Season with salt and pepper.
8
DO AHEAD: Can be made 3 days ahead.
9
Cover; chill.
10
Place beans in large pot.
11
Add enough water to cover by 4 inches.
12
Let soak overnight.
13
Drain beans.
14
Melt butter in same pot over medium-high heat.
15
Add celery, carrot, onion, and garlic; cook until soft, stirring often, about 15 minutes.
16
Add beans and 8 cups water.
17
Bring to boil, reduce heat to low, and cook until beans are soft, stirring occasionally, about 1 1/2 hours.
18
Stir in cumin and coriander; cool.
19
Working in batches, puree soup in blender, adding water by 1/4 cupfuls if too thick.
20
Return to same pot.
21
Stir in cream.
22
Season with salt and pepper.
23
DO AHEAD: Can be made 1 day ahead.
24
Cover; chill.
25
Rewarm soup.
26
Divide among bowls.
27
Drizzle with chile paste.
28
Swirl paste into soup; serve.
29
*Sold at many supermarkets and at specialty foods stores and Latin markets.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 dried ancho chiles,* stemmed, seeded, 1 dried chile de rbol,* stemmed, seeded, 1 1/2 cups water, 1 tablespoon dark brown sugar, and more.

Yes, White Bean Soup with Chile Paste falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Bean Soup with Chile Paste

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions