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Pantry White Bean Salsa Verde Soup

Make a complete meal using only pantry ingredients! Perfect for food storage, times when you're out of fresh groceries, or need a 10-minute meal.

Prep Time 10 minutes
Servings 5 servings
Author Faithful Plateful


  • 1 16-oz jar salsa verde
  • 4 cups vegetable broth (replace 2 cups with water for lower sodium)
  • 3 cans white beans, any variety
  • 1 can hominy (or use 1.5 cups frozen corn)
  • 2 TBSP cumin
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp parsely

Optional toppings

  • corn tortillas, toasted (or tortilla chips)
  • cilantro
  • avocado
  • hot sauce
  • lime wedges


  1. Combine all ingredients together in a pot and heat through. Taste and add salt and pepper, if desired (it should be plenty salty from the broth and salsa).

  2. Add fresh ingredients if you have them. I like to put corn tortillas in the toaster, flipping and toasting twice until golden brown, for crispy "corn chips" and break them up into my soup.