Delicious!
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.
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 185 | ||
Calories from Fat: 66 (36%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 185
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