White Bean Soup Recipe

Ingredients

2 1/2 cups	dry white beans
1	medium red onion
2 1/2 teaspoons	chili powder
4 teaspoons	ground cumin
4 teaspoons	cayenne pepper
2 1/2 teaspoons	salt
2 1/2 teaspoons	oregano
two 4 oz cans	green chilies
15 oz can	corn
6 cups	water

Directions

Soak beans over night. Place in pressure cooker, cover with water and pressure cook for about 12 minutes until soft.

Combine chili powder, cumin, cayenne pepper, salt and oregano.

Heat olive oil in a stock pot over med-high heat add onions and cook until softened, stir in spices and add extra oil if needed to evenly coat onions with spices. Add water and bring to a simmer. Lightly mash about half of the beans and add them along with the green chiles to the pot and stir to combine. Taste and season as needed. Simmer for about 15-20 minutes or until soup has thickened a bit and all flavors have had a chance to combine. Remove from heat and serve. I often serve with tortilla strips, or cilantro for garnish.

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