• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chilled White Bean Salsa Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1 c Dried white beans*; picked
  • -over
  • 1 Yellow onion; halved
  • 1 Bay leaf
  • 1 Fresh thyme sprig
  • 2 1/4 lb Vine-ripened tomatoes; cored
  • -and quartered
  • 1 md Red bell pepper; chopped
  • -fine
  • 1 md Yellow bell pepper; chopped
  • -fine
  • 1 md Red onion; chopped fine
  • 1 sm Fresh jalapeno pepper;
  • -minced**
  • 3 tb Red-wine vinegar
  • 1 tb Extra-virgin olive oil
  • 1/4 c Packed fresh coriander
  • -sprigs; washed well, spun
  • -dry and chopped fine


*Such as cannellini or great northern beans

**Wear rubber gloves when handling jalapenos!

In a 4-quart saucepan simmer beans, yellow onion, bay leaf, and thyme in
water to cover by 3 inches, partially covered with lid, until beans are
tender, about 50 minutes. Season beans with salt and cool completely in
cooking liquid. Drain beans in a colander and discard yellow onion, bay
leaf, and thyme. Beans may be cooked 1 day ahead and chilled, covered.

Finely chop enough of tomatoes to measure 1 1/2 cups and reserve. In a
blender puree remaining tomatoes, half of bell peppers, and half of onion
until smooth and in a bowl stir together puree, beans, reserved tomatoes,
remaining bell peppers and red onion, jalapeno, vinegar, oil, and salt to
taste. Chill soup, covered at least until cold, about 6 hours, and up to 1
day. Before serving, stir in coriander and season with salt and pepper if

Yield: 8 cups, 4 main course servings

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