Spicy Southwest Bean Soup

Prep time: 15min
Total time: 540min
Serves: 8
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)
Per serving (1/8 recipe)
calories
280
fat
11 g
saturated fat
3 g
carbs
36 g
sugar
4 g
protein
15 g
cholestrol
10 mg
fibre
14 g
sodium
630 mg

Directions

  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.

  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.

  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.