Creamy White Bean Soup

Creamy White Bean Soup

2 cups       White Beans, soaked in water overnight
1 cup.        Organic Coconut Milk
4 cup.        Chicken Broth, home made organic
1/2 cup      Parmesan Cheese, freshly grated
2 cups       Broccoli, chopped
4               Cloves Fresh Garlic
2 tsp.        Thyme, fresh finely chopped
2 tbsp.      Vinegar
4 tbsp.      Olive Oil

2-4           Mexican Ancho chili, adjust to taste
1/2 tsp.     Mexican All spice, roasted and grounded
1 tsp.        Cumin Seeds, roasted and grounded
                Salt and Black Pepper to taste


Cook on Stove top
  • In a medium size cast iron round dutch oven add water enough to cover white beans
  • Add ancho chili, garlic cloves, olive oil, vinegar, salt and black pepper
  • Cover the lid and slow cook until the beans are soft
  • (Alternatively, use canned white beans)
Puree in a Blender
  • Transfer White Beans to a blender and make a smooth puree
Finish with Aromatic Flavors
  • Add chicken broth, coconut milk, allspice, cumin powder and thyme
  • Adjust vinegar, salt and pepper to taste
  • Cook for additional 5-8 minutes and switch off the stove
  • Throw Parmesan Cheese and broccoli in the soup
  • Mix well and serve