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White Tepary Bean Soup

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White Tepary Bean Soup
Ready In: 5 hours
Serves: 6
Dairy-freeGluten-freeLow Added SugarLow Sodium

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.

What you'll need

Large pot (stockpot) with lid


Serves 6
1 pound Dried Stotoah Bavi (white Tepary Beans) or 4 cups Cannellini Beans canned, rinsed, and drained
8 cups Water plus more if needed
1/2 Onion medium, diced
2 cloves Garlic minced
3 Carrots chopped
4 stalks Celery chopped
2 Bell Peppers chopped
1 Potato chopped
3 cups Chicken Stock low-sodium or of Vegetable Broth low-sodium
1 Jalapeño Pepper minced
1 tablespoon Cumin
2 cups Cholla Buds cooked, optional


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's Tips

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 Facts

Serving Size 2.00 cup

Serving Per Container 6

Amount Per Serving
Calories 203
% Daily Value*
Total Fat 1.5 g2%
Saturated Fat <1 g2%
Sodium 104 mg5%
Total Carbohydrate 38 g14%
Dietary Fiber 10.4 g37%
Protein 10.5 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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