Chilled White Bean Salsa Soup Recipe

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Servings: 4


Cost per serving $0.97 view details
  • 1 c. Dry white beans picked over (e. i. cannellini or possibly Great Northern beans)
  • 1 x Yellow onion halved
  • 1 x Bay leaf
  • 1 x Fresh thyme sprig
  • 2 1/4 lb Vine-ripened tomatoes cored, quartered
  • 1 med Red bell pepper minced fine
  • 1 med Yellow bell pepper minced fine
  • 1 med Red onion minced fine
  • 1 sm Fresh jalapeno chili chopped
  • 3 Tbsp. Red-wine vinegar
  • 1 Tbsp. Extra-virgin extra virgin olive oil Salt to taste
  • 1/4 c. Fresh coriander sprigs - (packed) washed well, spun dry, and minced fine Freshly-grnd black pepper to taste


  1. In a 4-qt saucepan simmer beans, yellow onion, bay leaf, and thyme in water to cover by 3 inches, partially covered with lid, till beans are tender, about 50 min. Season beans with salt and cold completely in cooking liquid. Drain beans in a colander and throw away yellow onion, bay leaf, and thyme. Beans may be cooked 1 day ahead and chilled, covered.
  2. Finely chop sufficient of tomatoes to measure 1 1/2 c. and reserve. In a blender puree remaining tomatoes, half of bell peppers, and half of onion till smooth and in a bowl stir together puree, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeno, vinegar, oil, and salt to taste. Refrigeratesoup, covered at least till cool, about 6 hrs, and up to 1 day. Before serving, stir in coriander and season with salt and pepper if necessary.
  3. This recipe yields 8 c., 4 main course servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 148g
Recipe makes 4 servings
Calories 216  
Calories from Fat 13 6%
Total Fat 1.53g 2%
Saturated Fat 0.2g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 15mg 1%
Potassium 1106mg 32%
Total Carbs 40.16g 11%
Dietary Fiber 11.3g 38%
Sugars 4.7g 3%
Protein 13.27g 21%
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