White Beans Soup with Chili

Prep 15 min
Total 2 hr 0 min
Ingredients 12
Servings 4

I have to confess that my favorite soup is white beans soup. Or, rather, I think I should say I can eat all kinds of beans, something hard to believe for my sister, who doesn’t like beans at all. But I love them, and I would eat them every day if I could. This white bean soup is really easy to make. I added chili and fresh turmeric for some extra flavor and color. The soup is perfect for those cold days and night that are coming up. And, the best part is that you can freeze it and serve it whenever you need something comforting and warm. MORE + LESS -

Ingredients

lb. white beans

garlic cloves, peeled

bay leaf

teaspoon fresh turmeric, chopped (optional)

bacon strips, chopped

1/2

onion, diced

1/2

teaspoon chili flakes (or any other chili you want)

teaspoon dry oregano, rubbed between your hands

grilled chili (optional)

Salt

tablespoon apple vinegar (balsamic)

teaspoon Worcestershire sauce (optional)

Directions

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1

Wash the white beans and put them in a pot with the garlic, bay, and turmeric. Add enough water to cover the beans and four extra fingers. Take it to a boil over high heat, turn the heat down to medium and then cook half-covered until the beans are almost soft.
2

In the meantime, cook the bacon in a pan without adding any fat. Remove the fried bacon and put it on a dish with a paper towel.
3

In the same fat, fry the onion until it’s soft. Add the chili flakes or any chili you want, and the rubbed oregano.
4

Add this to the beans and continue cooking until they’re really soft.
5

Roast a chili over the fire and add it to the soup. This will make your soup more flavorful.
6

Add salt and more chili if you want. Remove the roasted chili.
7

Blend the soup to make it creamy or use an immersion blender.
8

Serve in bowls, sprinkle with the fried bacon and add chili slices and fresh oregano leaves if you want.