White Bean Avocado Soup with White Bean Pico de Gallo

Written by Ingo Loge

April 20, 2013

Warm Up With a Hearty, Award Winning Soup

You always want to eat for the season. Soups provide something the body craves in cold weather. When you cook foods into a soup, you are adding a lot of what Chinese nutrition would call “warming energy” into the food. Warming foods to feature in your soups include: leeks, onions, turnips, spinach, kale, broccoli, quinoa, yams, squash, garlic, scallions, and parsley. As a spice, turmeric aids with circulation, a great boost against the cold weather.

White Bean Avocado Soup with White Bean Pico de Gallo

(Submitted by Linda Bonwill)

Ingredients

  • 2 Tbs olive oil
  • 2 Tbs butter, optional
  • 3 cloves garlic, chopped
  • 1 cup leeks, chopped
  • 1 cup celery, chopped
  • 2 cups avocado, diced (1/2 cup reserved for Pico de Gallo)
  • 2 cups white bean, cooked (1/2 cup reserved for Pico de Gallo)
  • 1/2 cup fresh cilantro (reserve 1/4 cup for Pico de Gallo)
  • 3 limes, juiced and zest
  • 32 ozs chicken broth (or vegetable broth) (reserve 1/2 for pureeing)
  • 1 large ripe tomato, seeded and diced
  • 2 Tbs red onion, diced
  • Salt and pepper, to taste

Method

1. In large saute pan heat oil and butter on medium heat.
2. Add garlic, leeks and celery, cook until soft.
3. Add avocado, white beans, cilantro, lime juice (from 2 limes) and broth. Heat slightly.
4. Add contents of saute pan to blender or food processor. Blend till smooth. Add remaining broth as needed.
5. Return to saute pan, simmer on low. Season with salt and pepper, to taste.
6. Serve in soup bowl, add 1-2 spoonfuls of Pico de Gallo to center and garnish with lime zest.

White Bean Pico de Gallo:
To bowl add remaining avocado, beans, cilantro, juice from 1 lime, tomato, red onion, salt and pepper.

 

 

 

White Bean Avocado Soup with White Bean Pico de Gallo
Author: Linda B
Ingredients
  • 2 Tbs olive oil
  • 2 Tbs butter, optional
  • 3 cloves garlic, chopped
  • 1 cup leeks, chopped
  • 1 cup celery, chopped
  • 2 cups avocado, diced (1/2 cup reserved for Pico de Gallo)
  • 2 cups white bean, cooked (1/2 cup reserved for Pico de Gallo)
  • 1/2 cup fresh cilantro (reserve 1/4 cup for Pico de Gallo)
  • 3 limes, juiced and zest
  • 32 ozs chicken broth (or vegetable broth) (reserve 1/2 for pureeing)
  • 1 large ripe tomato, seeded and diced
  • 2 Tbs red onion, diced
  • Salt and pepper, to taste
Instructions
  1. In large saute pan heat oil and butter on medium heat.
  2. Add garlic, leeks and celery, cook until soft.
  3. Add avocado, white beans, cilantro, lime juice (from 2 limes) and broth. Heat slightly.
  4. Add contents of saute pan to blender or food processor. Blend till smooth. Add remaining broth as needed.
  5. Return to saute pan, simmer on low. Season with salt and pepper, to taste.
  6. Serve in soup bowl, add 1-2 spoonfuls of Pico de Gallo to center and garnish with lime zest.
  7. White Bean Pico de Gallo:
  8. To bowl add remaining avocado, beans, cilantro, juice from 1 lime, tomato, red onion, salt and pepper.

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