Soak the beans the night before; rinse.
In a large pot, heat the oil. Saute the garlic and onions until soft. Add the stock, beans, carrots, celery, bay leaves, oregano and cayenne. Simmer, partially covered, until beans are soft. Mix in the tomatoes, salt soup to taste. Using a hand blender, partially puree the soup, but keep it chunky.
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|Serving Size: 1 Serving (824g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 9 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 2850.8mg||98 %|
|Potassium 159.1mg||4 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 13g|
|Protein 0.7g||1 %|
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Calories per serving: 67
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