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This spicy white bean and corn soup is so easy to make and is perfect for quick weeknight dinners. The protein-packed white beans make it filling enough for a meal and adds creaminess without needing dairy.
If I could eat soup at every meal, I absolutely would. I love how quick and easy they are to throw together, and I always feel like I’m eating a well-rounded nutritional meal.
I’ve been trying to cut back on the amount of meat we consume, so we had this spicy white bean and corn soup the other night, and it was so good. I love the sweetness of the corn paired with the spicy chili oil and jalapenos. The white beans give protein to the dish as well as a creaminess without adding any dairy. Plus, it took less than 30 minutes to cook!
Spicy White Bean and Corn Soup
1 yellow bell pepper, chopped
1 onion, chopped
2 tbsp olive oil
1 jalapeno, chopped
2 cloves garlic, minced
2 lbs, yellow tomatoes, cut in halves
1 lb frozen sweet corn
1 15 oz can white beans, drained and rinsed.
2 tsp salt
2 tsp garlic chili oil
juice of 1 lime (about 2 tbsp spoons)
8 cups vegetable broth
1.In a large pot, heat oil on medium-high. Sautee onion and yellow pepper until translucent. Add in garlic, jalapeno, yellow tomatoes, and chili oil. Cook for about a minute.
2. Add in white beans, frozen corn, and vegetable broth. Bring to a boil, then turn down the heat and let cook 10-15 minutes.
3. Scoop half of the soup into a blender and add in the lime juice. Carefully bring the speed of the blender up to high and blend until liquified. Pour the liquified portion back into the pot and add salt and pepper to taste.
4. Serve soup hot. Top with chopped cilantro, green onions, and crushed red pepper.