Spicy White Bean & Fresh Corn Soup

Spicy White Bean & Fresh Corn Soup


  • 4 cups yellow and orange cherry tomatoes, halved
  •  1 ½ cups fresh or frozen corn kernels
  •  1 ​​yellow bell pepper, seeded and sliced into large chunks
  •  1 shallot, finely chopped
  •  1 clove garlic, finely chopped
  •  ½ tsp fine sea salt
  •  1 tsp garlic chili paste 
  •  ½ tsp dried turmeric 
  •  1 tsp freshly ground black pepper, or to taste 
  •  1 tsp ​​GoBio! Chicken Broth Powder, dissolved in 2 cups boiling water
  •  16.50 oz can white navy beans, rinsed and drained well
  •  2 tbsp sherry vinegar
  •  1 tbsp olive oil 
  •  1 tbsp fresh lime juice


In a large bowl combine tomatoes, corn kernels, bell peppers, shallot and garlic. Add salt, chili paste, turmeric and black pepper; mix well and marinate thirty minutes.

Working in two batches, transfer to a high-speed blender along with the chicken broth, beans and vinegar. Allow to blend until completely smooth. ​

Pour the contents of the blender into a heavy-bottomed saucepan. Warm the soup over low heat, stirring until just heated through. Stir in olive oil and lime juice. Season to taste with salt and freshly ground pepper.

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