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 chipolte peppers.
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.
Puree soup in batches and serve warm with sour cream, if desired
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (198g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 66 (36%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 15mg||5 %|
|Sodium 50.7mg||2 %|
|Potassium 443.3mg||12 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 15.7g|
|Protein 7.8g||11 %|
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Calories per serving: 185
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