White Bean Carnaval Soup
White Bean Carnaval Soup is a fiesta of flavours inspired by the warmth and exuberance of Latin American carnaval celebrations. This hearty, flavourful soup is a celebration in a bowl, bursting with bold spices and vibrant aromas. Enjoy a delicious combination of tender white beans and aromatic veggies infused with cumin's earthy goodness, a smoky dash of paprika, and just the right lick o' chili heat. After you toss in some oregano, allspice, and a bay leaf, you've got a broth that'll make your taste buds dance. With every spoonful bursting with vibrant flavours and nourishing goodness, this soup is perfect for a festive gathering or a hearty family meal.
Ingredients
- 8 ¼ cup low-sodium vegetable broth divided into ¼ cup and 8 cups
- 1 cup diced onion (about ½ medium)
- 1 tbsp Bragg soy seasoning or Tamari
- 1½ tsp Bestcestershire Sauce (vegan Worcestershire sauce)
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp dried oregano
- ½ tsp Spike all-purpose seasoning or Old Bay seasoning
- ¼ tsp ground allspice
- 1 bay leaf
- 1-2 jalapeno sliced into halves
- 1 cup sliced carrot (about 2 medium)
- 1 cup diced butternut squash (about 1 small)
- 1 cup sliced celery (about 2 stalks)
- 1 cup sliced fennel bulb (about ½ bulb)
- 1 cup diced zucchini (about 1 small)
- 1 cup diced tomato (about 1 medium tomato) + a few pieces for garnish
- 3 garlic cloves brusied and peeled
- 2 cups water
- 2 cups dried great northern beans
- 1 tsp salt
- freshly ground black pepper
- 2 tbsp lime juice (about 2 limes)
- 2½ tbsp minced cilantro divided into 2 tbsp + ½ tbsp for garnish
- avocado slices for garnish
Instructions
- In an instant pot, under browning setting, add ¼ cup low-sodium vegetable broth and let heat for a minute or two. Add 1 cup chopped onions and cook until they become translucent and start to turn brown, about 5 minutes. Let the broth cook off so onions can brown but add a little water if they begin to stick. If they become too dry, onions may burn.8 ¼ cup low-sodium vegetable broth, 1 cup diced onion
- Add 1 tbsp Bragg seasoning, 1½ tsp Bestchestershire sauce, 2 tsp ground cumin, 1 tsp smoked paprika, ½ tsp each chili powder and dried oregano and spike seasoning, ¼ tsp ground allspice, and 1 Bay Leaf. Stir until well combined and cook for 1–2 minutes to let flavours seal into the onions. Add a little water if the ingredients start to stick.1 tbsp Bragg soy seasoning or Tamari, 1½ tsp Bestcestershire Sauce, 2 tsp ground cumin, 1 tsp smoked paprika, ½ tsp chili powder, ½ tsp dried oregano, ¼ tsp ground allspice, 1 bay leaf, ½ tsp Spike all-purpose seasoning or Old Bay seasoning
- Add 1 -2 jalapeno peppers, sliced into halves (remove seeds for less heat), 1 cup each diced celery, sliced fennel bulb, diced tomato, diced zucchini, diced carrot, and diced butternut squash, and 3 brusied and peeled garlic cloves. Let cook for a few minutes, adding water if ingredients start to stick.1-2 jalapeno, 1 cup sliced carrot, 1 cup diced butternut squash, 1 cup sliced celery, 1 cup sliced fennel bulb, 1 cup diced zucchini, 1 cup diced tomato, 3 garlic cloves
- Measure and wash 2 cups dry Great Northern beans and add to instant pot. Add 8 cups low-sodium vegetable broth, 2 cups water, 1 tsp salt, and freshly ground black pepper. Stir until well combined.8 ¼ cup low-sodium vegetable broth, 2 cups water, 2 cups dried great northern beans, 1 tsp salt, freshly ground black pepper
- Cook under pressure 30 minutes and let the steam escape naturally.
- Remove from heat, add 2 tbsp lime juice and 1 tbsp minced cilantro, and stir until well combined.2 tbsp lime juice
- Garnish each bowl with diced tomato, minced cilantro, and avocado slices. Serve immediately with crackers or fresh bread.2½ tbsp minced cilantro, avocado slices for garnish
Breakout Trick
Remove seeds from jalapeno peppers for less heat in the soup.
For soy-free, replace Bragg soy seasoning or tamari with coconut aminos (soy-free seasoning) and use soy-free vegan Worcestershire sauce.
Nutrition
Calories: 287kcalCarbohydrates: 56gProtein: 17gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 518mgPotassium: 1313mgFiber: 17gSugar: 8gVitamin A: 6493IUVitamin C: 27mgCalcium: 189mgIron: 5mg
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