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Spicy White Bean & Fresh Corn Soup

Yields5 Servings

 4 cups yellow and orange cherry tomatoes, halved
 1 ½ cups fresh or frozen corn kernels
 1 ​​yellow bell pepper, seeded and sliced into large chunks
 1 shallot, finely chopped
 1 clove garlic, finely chopped
 ½ tsp fine sea salt
 1 tsp garlic chili paste 
 ½ tsp dried turmeric 
 1 tsp freshly ground black pepper, or to taste 
 1 tsp ​​GoBio! Chicken Broth Powder, dissolved in 2 cups boiling water
 16.50 oz can white navy beans, rinsed and drained well
 2 tbsp sherry vinegar
 1 tbsp olive oil 
 1 tbsp fresh lime juice
1

In a large bowl combine tomatoes, corn kernels, bell peppers, shallot and garlic. Add salt, chili paste, turmeric and black pepper; mix well and marinate thirty minutes. Working in two batches, transfer to a high-speed blender along with the chicken broth, beans and vinegar. Allow to blend until completely smooth. ​

Pour the contents of the blender into a heavy-bottomed saucepan. Warm the soup over low heat, stirring until just heated through. Stir in olive oil and lime juice. Season to taste with salt and freshly ground pepper.

Nutrition Facts

Servings 5