🌱Ingredients

•  Two 15-ounce cans cannellini beans, rinsed and drained, divided
• 2 cups vegetable stock, divided
• 1 celery stalk, diced
• 1 onion, diced
• 4 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced
• 1 red bell pepper, seeded and diced
• 2 tablespoons chopped fresh cilantro
• 1 cup corn, frozen
• 1 1/2 cups canned white hominy, rinsed and drained
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander
• 1 teaspoon chili powder
• 2 tablespoons nutritional yeast flakes
• 2 teaspoons lime juice
• One 8-ounces can green chili peppers
• 3/4 teaspoon sea salt
• 1/4 teaspoon black pepper

 👩‍🍳Instructions

1. Place half of the cannellini beans in a blender with 1 cup of the vegetable stock and blend until smooth and creamy.
2. In a large soup pot over medium-high heat, sauté the celery, onion, garlic, jalapeño, and bell pepper in 1/2 cup of the vegetable stock.
3. To the pot of vegetables, add the remaining 1/2 cup vegetable broth, the remaining half of the beans, the creamy bean mixture, and the remaining ingredients. Cook over medium heat for 20-30 minutes or until vegetables are tender and broth is creamy.