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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain and rinse all beans. Set aside. Heat oil in 5-quart stock pot over medium heat. Add carrot, celery, onion and garlic. Cook, over medium heat, for 5 minutes. Stir in chopped chipotle peppers.

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  • Once onion and garlic are fragrant and slightly softened, pour in vegetable broth, ham flavoring, oregano, water and beans. Bring to a simmer. Reduce heat to medium-low and cook, covered, for 20 minutes, uncovering occasionally to stir.

  • Purée soup in batches and serve warm with sour cream, if desired.

Nutrition Facts

201 calories; fat 5g; cholesterol 1mg; saturated fat 1g; carbohydrates 37g; insoluble fiber 11g; protein 10g; sodium 1289mg.
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