White Bean Soup

Ingredients

• White beans
• Carrots
• Potatoes
• Broth or Water
• Jalapeño
• Garlic
• Onion
• Olive oil
• Seasoning (salt, pepper, cayenne pepper)
• Other optional ingredients: Kale or spinach, cilantro, basil, coconut milk, cumin seeds

Steps

1. Make broth first – I usually make it a day or few hours in advance or have some already made in the fridge. If using water, double seasoning and add a couple cloves of garlic
2. Heat 1 Tbsp olive oil in a large stainless steel pot. Add 1/2 Tbsp cumin seeds. After 1 minute, add 1/3 medium red onion (chopped). Once onions translucent but not yet soft, add 2 chopped cloves garlic and chopped or sliced jalapeño (adjusted to tolerated level of spice). Sauté for an additional minute.
3. Add rest of ingredients: 3/4c chopped carrot, 2 chopped medium red potatoes, 2 c white beans, 2 1/2c broth, 2 Tbsp coconut milk, 1/4 tsp salt, 1/2 tsp pepper, pinch cayenne pepper. I also add a some fresh thyme and rosemary.
4. Boil ingredients. Once boiling, cover and simmer for 25-30 minutes (the smaller the veggies are chopped, the less time they will need to cook)
5. Top with additional ingredients as desired: spinach or kale, cilantro, basil, crush red pepper, fresh jalapeños. oregano.

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