The combination of tender vegetables, creamy beans, and aromatic spices creates a comforting and satisfying dish that is perfect for chilly days or anytime you're craving a nourishing meal.
Servings
4
Prep Time
15 Min
Cook Time
1 Hour
Ingredients
Instructions
In a large soup pot, heat the oil over medium-high heat. Add the onions, celery, and carrots. Cook for 30 minutes, stirring occasionally. Add the garlic, miso paste, and Noshejan Lobo Rojo Adobo, and cook for one minute.
Add the tomatoes, tomato paste, broth, vinegar, black beans, white beans, and chipotle. Bring to a boil, mixing well, and reduce heat to medium-low. Simmer, uncovered, for 30 minutes, stirring occasionally.
Take 2 cups of soup with a ladle and blend in a blender until smooth. Return to the soup pot and mix well. Add the cilantro and mix well.
Serve hot, topped with a dollop of sour cream, diced avocado, and lime wedges for squeezing.
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