Say you have a couple of cups of cooked white beans in your refrigerator because you've made a big pot of beans earlier in the week. You've also roasted a batch of poblano peppers and have one left. You've got corn in the freezer, and some garlic and onion. That's a soup in the making, friends! 

• 2 tablespoons olive oil
  
• 3 cloves garlic, minced
• ½ yellow onion, finely chopped
• 3 ears of corn, kernels removed, or about 1 1/2 cups frozen corn
• 1 poblano chile, roasted and sliced into strips
• 1 tablespoon Mexican oregano, such as Rancho Gordo Oregano Indio
• 2 cups cooked Rancho Gordo white beans such as Alubia Blanca or Ayocote Blanco
• 3 cups liquid (we like half water and half bean broth)
• Salt and pepper to taste
• Optional: 2 to 3 tablespoons heavy cream
• Minced fresh flat-leaf parsley or cilantro for garnish
• Lime wedges for serving

Serves 4

1. In a soup pot, warm the olive oil over medium-low heat. Add the garlic and onion and saute until soft, about 5 minutes. Add the corn, poblano strips, oregano, beans, and liquid, stirring to mix all of the ingredients. 
2. Raise the heat to medium and continue cooking, stirring occasionally, until the corn is tender and the flavors have blended, about 20 minutes.
3. Season with salt and pepper. Right before serving, you can add some heavy cream if you like.
4. Allow the soup to cook another 2 or 3 minutes to reheat if necessary. Serve in bowls, garnished with fresh herbs and lime wedges.