Navy Bean Verde Soup

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This Navy Bean Verde Soup is so filling and delightful, with just enough kick (you can always add extra verde/seasonings if you’d like a harder kick!) to satisfy those Mexican food cravings! This is the perfect soup if you’ve got a cold, but still yearning for some Mexican flavor! The spice will aid in opening up those nasal passages, while the warm, thick soup will feel like heaven on a sore throat.

Not only is this soup extremely delicious, its also SO EASY!

verde soup ingredients

You chop the onion and potatoes. Sautee the onion in heated oil, in a large pot for about 5-8 minutes. When the onions are soft and translucent, add in the flour and stir in until well combined (should be a paste-y consistency).

Now, slowly stir in the water, then add the Better Than Bullion and mix well. You could alternatively use a 32oz container of vegetable broth, but I find the BTB has better flavor and gives you more control over the amount of flavor (and is a better bang for your buck), so it’s what I prefer to use.

verde soup in pot

After that, you just need to add in all the other ingredients, bring to a simmer, and let that baby continue to cook and soak up all the flavor for about 30 minutes, or until the potatoes have gotten soft, stirring occasionally to prevent any sticking the bottom of the pot.Β 

Remove from the heat, let cool a bit, serve, and ENJOY!

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Navy Bean Verde Soup

navy bean verde soup

Servings : 8
Prep time : 5 minutes
Cook time : 40 minutes

Ingredients :

  • 2 tbsp olive oil
  • 1 medium yellow onion
  • 3 tbsp flour
  • 4 cups water
  • 2 tsp Vegetable Better Than Bullion
  • 3 medium potatoes – diced
  • 1 15.25 oz can of corn – drained
  • 2 16 oz can of Navy Beans – drained
  • 1 tbsp garlic powder
  • 1 tbsp oregano
  • 1 tsp cumin
  • 1 cup salsa verde
  • * Fresh cilantro for garnish
  • * Tortilla chips, if desired (but recommended)

Steps

  1. Heat oil over medium heat and chop onion. When the oil is hot, add the onions and sautee until soft and fragrant, about 8 minutes.
  2. Pour in the flour and mix well. Then, slowly mix in the water, then Vegetable Better Than Bullion, until well combined
  3. Add the potatoes, corn, beans, garlic, oregano, cumin, and salsa and allow to simmer for about 30 minutes, or until the potatoes are fully cooked and soft. *Don’t rush this step or bring to a full boil! It’s important for the flavors to slowly soak in each other!
  4. Remove from heat and let cool for at least 10 minutes before serving with some tortilla chips, which pair perfectly with this soup!

Amanda
PP

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