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RECIPE
15 INGREDIENTS5 STEPS1HR 20MIN

White Bean and Tomatillo Soup

4.5
2 Ratings

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The Simple Veganista

Hi, my name is Julie and I am The Simple Veganista. I love creating healthy, affordable, easy vegan recipes that everyone will love and are worth repeating!
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This Roasted Tomatillo and White Bean Soup comes together quickly for a flavorful, spicy, Mexican-inspired vegetarian meal! Bright, flavorful and healthy, this easy tomatillo and white bean soup is ready in less than an hour!
1HR 20MIN
Total Time
50MIN
Active Time

The Simple Veganista

Hi, my name is Julie and I am The Simple Veganista. I love creating healthy, affordable, easy vegan recipes that everyone will love and are worth repeating!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 1/4 cups
Dry Great Northern Beans
1
Onion , diced
3 cloves
Garlic , minced
1.5 lb
husks removed, washed and quartered
1
Jalapeño Pepper , deseeded, diced
4 cups
Vegetable Broth
2 cups
Water
1/2 tsp
Ground Cumin
1/2 tsp
Ground Coriander
to taste
2 Tbsp
1/4 cup
Fresh Cilantro , chopped
1
Avocado , diced
1
cut in wedges

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Nutrition Per Serving

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CALORIES
690
FAT
17.9 g
PROTEIN
30.7 g
CARBS
109.0 g

Author's Notes

You can also use 3 cans (15 oz) cannellini beans or navy beans, drained and rinsed.

Cooking Instructions

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Step 1
For Dry Great Northern Beans (1 pound) wash and remove any beans or pebbles. Soak beans overnight or quick soak them according to package directions. Drain and rinse beans well. Place in a bowl until ready to use. If using canned beans, go on to the next step.
Step 2
In a large pot, heat Olive Oil (2 tablespoon) over medium high heat. Add Onion (1) and sauté for 5 minutes.

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Nutrition Per Serving
Calories
690
% Daily Value*
Fat
17.9 g
23%
Saturated Fat
2.8 g
14%
Trans Fat
--
--
Cholesterol
0.0 mg
0%
Carbohydrates
109.0 g
40%
Fiber
32.4 g
116%
Sugars
13.0 g
--
Protein
30.7 g
61%
Sodium
752.7 mg
33%
Vitamin D
--
--
Calcium
285.5 mg
22%
Iron
8.3 mg
46%
Potassium
2455.0 mg
52%
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