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.

No additional tips available.

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

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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.

White Bean Soup with Chile Paste

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