Mexican White Bean Soup

Hey friends–  Here’s a light soup for a blustery day.  Well, it’s not exactly blustery here, but soup still tasted great–white beans and carrots with all the added flavor of garlic, cumin, salsa verde and lime– and topped off with the smooth richness of sour cream and avocado…  oh, and a bit of cilantro.

splash olive oil
1 yellow onion, chopped
2 carrots, cut to cute little bits
3 cloves garlic, minced
2 tsp. cumin
1/4 tsp. red pepper
1/4 tsp. salt
14 oz. chicken broth
2 cups water
2 cans white beans, rinsed
1 lime
7 oz. can salsa verde
1 tsp. cornstarch
sour cream (we like non-fat just fine)

Heat your soup pot with a splash of olive oil in the bottom.  Throw in chopped carrots and onions and cook until soft.  Take the lime and finely grate off 1 tsp. of the peel and squeeze out just a tsp. of lime juice.  To the pot, add in the minced garlic, cumin, red pepper, salt, chicken broth, water, beans, lime peel and juice and salsa verde. Heat it to come to a friendly low boil.  Let it simmer about 15-20 minutes to meld the flavors.  If you want the broth a bit thicker, shake up 1 tsp. cornstarch with 1/4 cup water in a closed container and stir it into the bubbling soup. Serve it up steaming hot with a blob of sour cream, chopped avocado and bits of cilantro.

With a big salad of fresh greens, orange wedges and radishes– along with a pan of cornbread, this is a warming winter meal.  Enjoy!

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