White Bean & Salsa Verde Soup

This warming and delicious soup recipe is a cross between a white bean chili and pozole, which is a traditional Mexican stew. Many seasonal soups and stews can be heavier in nature—with root vegetables and such—but this is bright in flavor, not to mention colorful.

White Bean and Salsa Verde Soup

1 large red onion, diced

2 teaspoons ground cumin

1 lime, juiced

4 cups water

2 cans organic white beans, drained and rinsed, (northern beans or cannellini work)

1 cup of corn, you can use fresh or frozen

1 1/2 cups loosely packed cilantro, divided

10 tomatillos, husked

2 poblano peppers, seeds removed, divided and finely chopped

1 garlic clove

Directions: Drizzle olive oil in the bottom of a Dutch oven. Add onion and cook over medium heat until translucent, about five minutes. Add ground cumin, one poblano pepper and water. Cook for five minutes or until it comes to a gentle simmer. Add beans, corn, juice of one lime and finely chop 1/2 cup cilantro and add to soup. turn down to a summer while you make the salsa verde.

To make the salsa verde, add tomatillos, remaining 1 cup cilantro, garlic and remaining poblano to a basin of a food processor. Pulse until liquified, add to soup, stir to combine. Cook for about 15 more minutes so that all of the flavors meld together. Serve garnished with radishes, tortilla chips or chopped tomatoes.