A warming, spicy pot for the fasting table, where humble white beans and potatoes carry the heat of buffalo sauce. Mash some of the beans for a thicker bowl, or leave them whole and let the potatoes stay tender.
Buffalo White Bean Soup
A hearty one-pot soup of tender white beans and potatoes, brightened with a good pour of buffalo hot sauce.
Servings 6
Ingredients
For the soup
- 1 lb cooked great northern beans (approximately)
- 4 to 5 medium yukon gold potatoes, cubed
- 1 to 2 medium sweet potatoes, small cubed
- 1 small red bell pepper, chopped
- 1 jalapeño, minced with seeds removed (optional)
- 1 yellow onion, diced
- 4 to 6 cups vegetable broth
- 1 can coconut milk (13.5 oz, optional, typically omitted)
- 1/2 to 3/4 cup Frank's Red Hot (or the hot sauce of your preference)
- 2 tbsp coconut oil (or olive oil)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- pinch cayenne
For garnish
- sliced green onion
- avocado
- jalapeños
Method
- Melt the oil in a large pot over medium heat. Add the onion, bell pepper, jalapeño, and potatoes, and sauté until the onions are almost translucent.
- Add the beans, mashed halfway or so, then pour in the hot sauce and broth. Add the seasonings and give it a good stir.
- If you prefer, add the beans un-mashed and use an immersion blender at the end to reach the consistency you like; either way keeps the potatoes intact.
- Bring the mixture to a simmer, then cover. Continue to simmer, covered, on low for 25 minutes, or until the potatoes are soft, stirring occasionally. Serve now, or simmer longer for deeper flavor if you have time.
- If using the coconut milk, stir it in now and warm the soup until heated through.
- Serve hot, topped with your choice of garnish.
To keep it strict (oil-free)
Sauté the onion, peppers, and potatoes in a few splashes of vegetable broth instead of the oil. The soup keeps its body from the beans and potatoes and holds a strict fast.