- White beans
- Broth or Water
- Olive oil
- Seasoning (salt, pepper, cayenne pepper)
- Other optional ingredients: Kale or spinach, cilantro, basil, coconut milk, cumin seeds
- 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
- 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.
- 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.
- 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)
- Top with additional ingredients as desired: spinach or kale, cilantro, basil, crush red pepper, fresh jalapeños. oregano.
Below are affiliate links for items I prefer. Of course, these same items can be purchased locally rather than on Amazon so make sure to comparison shop for the freshest ingredients. I purchase many groceries at Whole Foods so included those links which is convenient if you have a local Whole Foods.