MENU
 
 
 
 

  • Chipotle Bean Soup

    1 vote
    Chipotle Bean Soup
    Servings: 6
    by Phyllis Smith
    47 recipes
    		 >
    I had some beans, and I had a couple of dried chipotles and some Ro-Tel. This is what I came up with. I get my beans from Rancho Gordo; for this I used a large white bean from there and a can of cannellini. But you can use whatever beans you find in the pantry. Pintos would work, black beans would work ..... I also use low sodium stock because I like to control as much as possible in life, and I had some baby carrots left from a grandchild visit so I sliced those. With larger carrots, just chop them up to a reasonable size. I chose Mexican Oregano. Also it seems CES doesn't know about Ro-Tel, but an entire can is only 50 calories so it won't make much difference in calorie count/serving if you're thinking about that, which I always am.

    Ingredients

    • 1# dried beans, soaked over night
    • 8 C. Vegetable stock
    • 1cup water
    • Large dried chipotle pepper
    • 1 leek, cut in large pieces for easy removal
    • 14 oz. canned cannellini beans
    • 1 1/2 c carrots, chopped
    • Chopped parsley
    • 1T oregano
    • I 10 oz. can Ro-Tel
    • Salt
    • Pepper

    Directions

    1. Drain soaked beans and place in soup pot. Add stock and water, leeks and chipotle pepper. Bring to a boil and then simmer until beans are tender but not mushy.
    2. Add carrots, herbs, canned beans and Ro-Tel. remove leeks and simmer until all is cooked and tasty. Remove Chipotle. Adjust seasonings.
    3. Eat.

    Similar Recipes

    Leave a review or comment