White Tepary Bean Soup

white-tepary-bean-soup.jpg

White Tepary Bean Soup
White Tepary Bean Soup
White Tepary Bean Soup
Budget-friendly recipe
37
Serves:
6
5 hours 0 mins.

Stotoah bavi, or white tepary beans, are native to the Sonoran Desert of the Southwest. The O'odham have grown this smooth, sweet bean for centuries.

Ingredients

1
pound

see Chef Tip below for substitutions

8
cups

plus more if needed

½

diced

2

minced

3

chopped

4

chopped

2

chopped

1

chopped

1

minced

1
tablespoon
2
cups

optional

What You'll Need

  • Measuring spoons
  • Measuring cups
  • Cutting board
  • Chef knife
  • Large soup pot with lid
  • Large spoon

Directions

  1. In a large soup pot, combine beans, water, garlic and onions. Beans should be covered by at least 4 inches of water. Bring to a boil, skimming off foam from surface of water. Cover, reduce heat to low, and simmer gently for 3 to 4 hours. (Or combine in a slow cooker and cook on low for 8 hours.)
  2. Add remaining ingredients and stir gently. If needed, add more water. Bring to a simmer, then cover and cook for another 40 minutes on low heat.

Chef Tips

  • Cannellini beans work well in this soup, too. Use 4 cups of canned beans – rinsed and drained well – in place of 1 pound (2 cups) dried beans.

  • When they’re in season, cooked cholla buds are a delicious addition to this soup. Or try garnishing with cooked asparagus tips and lemon juice just before serving.

Nutrition Info and more

Serving size:
2
cups
Total calories:
203
Total fat:
1.5 g
Saturated fat:
0.4 g
Carbohydrates:
38 g
Protein:
10.5 g
Fiber:
10.4 g
Sodium:
104 mg
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