Cactus and White Bean Soup

Nopal is also known as prickly pear and is very popular in cuisine served in Mexico, Central America and Southwest United States. It is cooked up in stews and soups. It can be eaten raw in a salad or ground into a marinade. It is also served cut into strips and cooked in oil with herbs and spices.

Cactus paddles need to be prepped before using. The thorns need to be removed. This is done by scraping them off with a knife. Some cooks will then hold the dethorned paddle over flames to remove any smaller thorns that may remain.

Learn how to prepare the cactus

4 cups Vegetable Stock

1 cup Crushed Tomatoes

1 tablespoon Olive Oil

1 cup Diced Cactus

1/2 cup White Onions -Diced

1 tablespoon Garlic- Minced

1/2 cup Hatch Chilies- Diced (fresh or canned)

1 teaspoon Oregano

1/2 teaspoon New Mexico Hot Chili Powder

1/2 teaspoon Cumin

Place a soup pan over medium heat. Once the pan is preheated, add the olive oil. If the olive oil smokes, turn down the heat of your pan.

Add the onions, hatch chilies and garlic. If the onions and garlic start to turn brown very quickly your pan is too hot. You want to hear gentle sizzling.

Once the onions and garlic are soft and fragrant, add the stock and tomatoes. Bring to a boil.

Add the oregano, New Mexico chili powder and cumin. Stir until mixed in and fragrant.

Add the cactus. Stir unit blended.

Bring to a simmer. Cook until the cactus has turned a darker shade of green. Try a sample. Is the cactus soft enough to your tastes? Simmer until desired texture is reached.

Gently stir in the white beans. Bring back to a simmer and cook until the beans are heated through.

Salt and pepper to taste.

Serve in a large bowl topped with queso fresco, a slice of fresh lime, sliced green onions, avocado, and cilantro.