- Prep Time
- 15 mins
- Total Time
- 9 h
- Serves
- 8
Ingredients
- 2 tbsp
- vegetable oil
- 30 mL
- 4
- carrots, diced
- 4
- celery stalks, diced
- 2
- onions, diced
- 4 cups
- reduced sodium chicken, beef or vegetable broth
- 1 L
- 1 cup
- shredded Monterey Jack cheese
- 250 mL
- 1
- ripe avocado, pitted, peeled and chopped
- crispy tortilla strips or chips, for serving (optional)
Method
Step 1
Open 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.
Step 2
Heat 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.
Step 3
Add 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
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 recipe)
- Calories:
- 280
- Fat:
- 11 g
- Saturated Fat:
- 3 g
- Carbs:
- 36 g
- Fibre:
- 14 g
- Sugar:
- 4 g
- Cholesterol:
- 10 mg
- Protein:
- 15 g
- Sodium:
- 630 mg
