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Crema de porotos Cream of Beans Soup

Crema de Porotos Cream of Beans Soup

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