White Bean Soup


  • 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


  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.

Shopping List

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.

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Published by M

Physician. Yogi. Lover of all animals, especially my dog.

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