Recipe Index

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 jalapeño, seeded and minced
• 3 cloves garlic, minced
• 3 tomatoes, chopped
• 10 cups chicken broth (in total)
• 2 cups canned white beans, rinsed and drained
• 2 carrots, cut into chunks
• 4 potatoes, peeled and cut into chunks
• 1 celery stalk, sliced
• 1 cup pumpkin or winter squash, cut into cubes
• 1/2 cup white wine
• 1 sprig fresh thyme
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup spinach leaves
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh culantro (or extra cilantro)
• Salt and black pepper, to taste

Method

1. Heat the oil in a large pot over medium heat. Cook the onion, bell pepper, and jalapeño for 5 minutes until softened. Add the garlic and tomatoes and cook for 3 to 4 minutes more, until the tomatoes break down.
2. Pour in the chicken broth and white wine and bring to a boil.
3. Add the carrots, potatoes, celery, pumpkin, thyme, cumin, and oregano. Reduce to a simmer and cook for 25 to 30 minutes until the vegetables are tender.
4. Stir in the white beans and simmer for 10 minutes more so the flavors come together. If you like a thicker soup, mash a ladleful of beans and vegetables against the side of the pot and stir it back in.
5. Remove the thyme sprig. Stir in the spinach, cilantro, and culantro and cook for 1 to 2 minutes until just wilted.
6. Season with salt and pepper and serve hot, with warm tortillas or rice alongside.

Prep: 30 min · Cook: 2 h · Total: 2 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data