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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Crema de Porotos Cream of Beans Soup

October 24, 2022 by Pilar Hernandez
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Versión en españolCrema de Porotos Cream of Beans Soup

As you may have noticed, given the variety of cream of vegetable recipes on the blog, I love them. And this cream of beans soup joins the repertoire in a prominent place. It is excellent and super easy. I added a touch of merken, a Mapuche-style blend of cilantro seed and smoked peppers,  that goes very well.
I have always found creams of vegetables very comforting, they warm the body and the soul, and that is just what we need after riding Hurricane Harvey in Houston.

Cream of Beans SoupAnother way to help is by inviting friends over for dinner or taking a home-cooked meal to them. And what better snack than a hot soup? I like to serve the cream of vegetables with something crispy that complements the soup: pumpkin seeds, sesame seeds, and this time I made some crunchy tortillas strips in the oven, also seasoned with merken. 

You may also be interested in the recipe: Mashed white beans.

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Crema de porotos Cream of Beans Soup

Crema de Porotos Cream of Beans Soup

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Easy and delicious.

  • Total Time: 50 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 1 onion
  • 2 cans of white beans (I used BUSH’S Great Northern Beans)
  • 1 bay leaf
  • 1 teaspoon of merken
  • 2 cups vegetable stock
  • 2 flour tortillas

Instructions

  1. Chop the onion into medium pieces.
  2. In a medium saucepan, heat one tablespoon of oil over medium-high heat. Add the onion and brown for 5-8 minutes.
    Onion sautéed
  3. Add the drained (but not rinsed) beans, vegetable stock, bay leaf, and 1/2 teaspoon merken.
    Beans, and spices and broth on a pot
  4. Cook for 15 minutes. Remove the bay leaf.
    Boiling pot with beans
  5. Use the hand blender or the blender in batches. Blend the soup until creamy.
    Blending the bean soup
  6. Preheat the oven to 400C or 200F.
  7. Brush the tortillas with oil on both sides and sprinkle with merken. Cut into strips and place on a baking sheet without overlapping.
    Tortilla strips seasoned on a oven pan
  8. Bake for 5 minutes or until golden and crispy.
  9. Serve hot bean cream with tortilla chips on top.
    Crema de porotos Cream of Beans Soup

Notes

This was a sponsored conversation written by me on behalf of BUSH’S Beans on 2016. The opinions and text are all mine.

  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Blender
  • Cuisine: Chilean

Keywords: Cream of Bean Soup, Crema de porotos blancos, white beans

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

 

 

This is a sponsored conversation written by me on behalf of Bush Brothers & Company. The opinions and text are all mine.

 

 

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Category: Chilean recipes, Chilean Soups & Starters, Soups

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Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina mom, cookbook author, and urban farmer. I'm currently based in Seattle, WA. I was born and raised in Chile. I went to medical school there and then moved to …

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