Spicy Southwest Bean Soup
Prep Time
Serves
Cooking Mode
2 tbsp vegetable oil
4 carrots, diced
4 celery stalks, diced
2 onions, diced
4 cups reduced sodium chicken, beef or vegetable broth
1 cup shredded Monterey Jack cheese
1 ripe avocado, pitted, peeled and chopped
crispy tortilla strips or chips, for serving (optional)
2 tbsp vegetable oil
4 carrots, diced
4 celery stalks, diced
2 onions, diced
4 cups reduced sodium chicken, beef or vegetable broth
1 cup shredded Monterey Jack cheese
1 ripe avocado, pitted, peeled and chopped
crispy tortilla strips or chips, for serving (optional)
Directions
1Open Spicy Southwest Bean Soup Gift Jar. Set bagged spice mixture aside. Pour bean mixture into colander. Rinse under cold, running water until water runs clear. Transfer bean mixture to large bowl. Cover with cold water; soak at room temperature at least 8 hr. or overnight. Drain and rinse.
2Heat oil in Dutch oven or large saucepan set over medium heat. Cook carrots, celery and onion 3 to 5 min., until vegetables are softened. Add reserved spice mixture; cook 1 min. until fragrant.
3Add drained bean mixture, broth and 4 cups (1 L) water; bring to a boil. Reduce heat to medium-low. Simmer, 1 to 1½ hr until beans are tender, occasionally skimming off foam. Serve soup into serving bowls and top with cheese, avocado and tortilla strips, if using.
Tips
1
Substitute 2 tbsp (30 mL) prepared Tex-Mex Seasoning for the spice mixture.
Disclaimer
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Personal Note
Personal Note
