Hearty White Bean and Corn Soup with Avocado: A Nutrient-Packed Delight

Serving:
Serve this hearty soup with a side of crusty bread or tortilla chips for added texture. It also pairs well with a fresh salad for a light, balanced meal.

Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 2 months. Just be sure to add the avocado and cilantro fresh when serving after reheating.

Variations:
Add Meat:
If you’d like to add some protein, you can incorporate shredded chicken or turkey for a heartier soup.

Spicy Kick:
For more heat, try adding diced jalapeños or a dash of hot sauce to the soup while it’s simmering.

Vegetable Additions:
You can also add other vegetables like bell peppers, zucchini, or spinach to increase the nutrient content and flavor.

FAQ:
Can I use dried beans instead of canned?
Yes, you can use dried beans, but make sure to cook them separately before adding them to the soup. You’ll need about 1 1/2 cups of cooked beans.

Can I use frozen corn?
Yes, frozen corn works just as well as canned corn. Just thaw it before adding it to the soup.

How can I make the soup creamier?
To make the soup creamier, you can blend a portion of the soup (beans, corn, and broth) with an immersion blender or in a regular blender. This will give the soup a smooth, velvety texture.

Enjoy this Hearty White Bean and Corn Soup with Avocado for a comforting, healthy meal that’s as satisfying as it is nutritious!