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    Home » Recipes » Vegetarian Soup Recipes

    Feb 24, 2018 · Modified: Feb 27, 2019 by Becca Heyes · This post may contain affiliate links · 11 Comments

    Slow cooker smoky jalapeño and white bean soup

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    Total time: 4 hours 40 minutes
    Servings: 3 people
    5 from 4 votes
    Jump to Recipe Rate this Recipe
    Jalapeno and white bean soup in a bowl with avocado and cilantro

    Why don't I use my slow cooker more often? I go through phases where I basically forget it exists, but then when I finally remember to use it, I realise how handy it is! Just a few minutes of effort for a healthy, hearty dinner. This jalapeño and white bean soup was amazing - it's spicy, smoky, creamy, cheesy, all the things you want in a soup. And it takes just minutes to prepare (plus a few hours of waiting...)!

    Jalapeno and white bean soup in a bowl topped with avocado and cilantro

    The soup only has a few main ingredients - beans, salsa, and pickled jalapeños to begin with, with smoked cheese and fresh tomatoes added later. I used a tomatillo salsa, which is green - it's a bit tangier and slightly less sweet than a standard red salsa, and it worked really nicely. I found it easily in the Mexican section of the supermarket, but you can use a red salsa instead if you can't find tomatillo salsa.

    I made my white bean soup arguably too spicy (hot salsa + extra jalapeños = mouth on fire), so feel free to adjust the number of jalapeños you add to your taste - I'd recommend adding a few less than you think it needs, then you can always add some more pieces later when you add the smoked cheese if you think it needs it.

    Jalapeno and white bean soup in a bowl, shot from above and topped with avocado and cilantro

    If you are a little heavy handed with the chilli, you need to learn to listen more carefully. You can also help to cool things down with some fresh avocado and a dollop of sour cream on top. And don't forget a few tortilla chips for dipping! Why make another soup with boring old bread, when you can have crisps with this slow cooker jalapeño and white bean soup instead.

    A spoonful of jalapeno and white bean soup

    Slow cooker smoky jalapeno and white bean soup

    This slow cooker white bean soup is smoky, spicy, creamy, cheesy... everything you'd want in a soup!

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 4 votes
    Print Pin Comment
    Prep Time: 10 minutes
    Cook Time: 4 hours 30 minutes
    Total Time: 4 hours 40 minutes
    Servings: 3 people
    Calories: 330kcal
    Author: Becca Heyes

    Ingredients

    • 2 x 400g tins white beans, drained (480g, or ~ 2 ½ cups, when drained) - I used haricot and cannellini beans
    • 1 onion, finely chopped
    • 3 cloves garlic, minced
    • 150 g (~ ½ cup) tomatillo salsa
    • 250 ml (~ 1 cup) vegetable stock
    • 25 g (~ ⅛ cup) pickled red jalapeno slices, finely chopped
    • 100 g smoked cheese, grated (~ 1 cup when grated)
    • 3 medium tomatoes, roughly diced
    • To serve: fresh avocado, fresh coriander (cilantro), tortilla chips (optional)

    Instructions

    • Add the two drained tins of white beans to the slow cooker, along with the chopped onion, garlic, tomatillo salsa, vegetable stock, and finely chopped jalapeños (you can add a few less jalapeños to begin with if you're sensitive to spice). Cook on high for 4 hours.
    • Add the grated smoked cheese and diced tomatoes, as well as a few more jalapeños if you think it needs more spice. Cook for a further 30 minutes. If desired, serve topped with avocado and coriander, with tortilla chips for dipping.

    Nutrition

    Serving: 1 portion - Calories: 330 kcal - Carbohydrates: 48 g - Protein: 18.5 g - Fat: 10.4 g - Saturated Fat: 4.6 g - Cholesterol: 22 mg - Sodium: 710 mg - Potassium: 1214 mg - Fiber: 10.7 g - Sugar: 6 g - Calcium: 148 mg - Iron: 7 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    If you don't have time for slow cooking, my 15 minute black bean soup might be more up your street!

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    Comments

    1. Laura says

      October 15, 2022 at 6:52 pm

      Just made it and it was amazing just whant to ask is it ment to be really think

      Reply
      • Becca Heyes says

        October 21, 2022 at 10:43 am

        I can't tell if you mean 'really thin' or 'really thick', but I would assume you meant 'thin' - soups cooked in the slow cooker are generally a bit thinner than those cooked in a pan, as the liquid is all retained and doesn't evaporate off. You can leave the lid off for the last half hour or so if you want to give it a chance to thicken a little.

        Reply
    2. Sal A. says

      December 15, 2018 at 10:57 am

      Thank you for this delicious soup recipe. This looks delicious, seasonal, and has a flair that would pretty up the dinner table.5 stars

      Reply
    3. Dannii says

      February 28, 2018 at 4:18 pm

      Now this is my kind of soup! Chunky and comforting and the more jalapeños the better I say!5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        March 01, 2018 at 9:20 am

        Haha you might not say that if you'd tasted how hot I made mine ;D

        Reply
    4. Mimi says

      February 27, 2018 at 11:28 pm

      Wonderful! I need to go dust my slow cooker off now!

      Reply
      • Becca @ Amuse Your Bouche says

        February 28, 2018 at 4:02 pm

        I need to use mine much more often!

        Reply
    5. 2pots2cook says

      February 26, 2018 at 9:50 am

      Just checked; have all the ingredients ! Will do ! Thank you so much !5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        February 28, 2018 at 4:02 pm

        Awesome! Enjoy! :)

        Reply
    6. Anna @ Once Upon A Food Blog says

      February 25, 2018 at 9:26 pm

      I love bean soups. This sounds totally gorgeous and perfect for the cold weather.

      Reply
      • Becca @ Amuse Your Bouche says

        February 28, 2018 at 4:02 pm

        Definitely! It's been snowing here today, I wish I still had some leftovers!

        Reply

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    193 shares