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White Bean Buffalo Soup


White Bean Buffalo Soup


Lisa @ Onceamonthmeals.com


  • 2 teaspoons olive oil
  • 0.3125 cups onion, diced
  • 1 teaspoons garlic, minced
  • 1 cups carrots, diced
  • 2 teaspoons dry ranch dressing mix
  • 3 Tablespoons cilantro, chopped
  • 2.5 cups vegetable stock
  • 0.33 cups buffalo wing sauce
  • 0.25 cups cheddar cheese
  • 2 cups cannellini beans, drained
  • 0.5 cups cooked orzo
  • 0.25 cups green onions, chopped


In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent. Add carrots, ranch dressing mix, and cilantro. Continue to saute until carrots are tender. Add vegetable broth, buffalo sauce, cheddar cheese and cannelini beans. Bring to a boil. Reduce heat to low and continue to simmer for 5 minutes. Add orzo and green onions, stirring to combine.

Freezing Directions:

Prepare per above directions. Remove from heat and allow to cool completely. Divide into quart freezer storage bags, label and freeze. TO SERVE: Thaw. Reheat in microwave for 1-2 minutes.

Servings:  4

**conversion chart image provided by Erik Spiekermann

8 Responses to “White Bean Buffalo Soup”

  1. Brandie Richards says:

    Could you substitute quinoa or brown rice for the orzo? I’ve never cooked with it before. Is it a must to make the soup thicker? Thanks

    • Lisa says:

      Brandie – yes you most certainly could sub quinoa or brown rice for the orzo. Or you can certainly just omit and have a soup that isn’t quite as thick.

  2. JO says:

    I love your ideas but adding buffalo wing sauce and ranch dressing mix is not cooking. It’s assembling pre-prepared foodstuffs and mixing. Your meals need to be cooked from scratch with no packaged ingredients to be of quality. Plus people not located in the US have difficulty sourcing non-generic items.

    With thanks.

  3. Kelly Jones says:

    Made this tonight. I omitted the carrots and used chicken broth. Also did cauliflower rice instead of orzo. It is absolutely amazing!!!! Thank you for another winner!

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