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Ingredients1 h 5 m servings 314
Original recipe yields 6 servings
- Heat oil in a stockpot over medium-high heat. Saute celery, carrots, and onion in the hot oil until onion is transparent, 5 to 7 minutes. Toss in garlic and ginger. Pour in beans and water. Add salsa, cumin, chili powder, and oregano. Bring to a boil; continue to boil for 25 to 35 minutes.
- Remove from heat and let cool slightly, about 10 minutes. Transfer in batches to an electric blender or food processor and blend to desired consistency.
- Transfer soup back into the pot and heat through over medium heat, 3 to 5 minutes.
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- Cook's Note:
- You can use any stock of your choice instead of water, and 1 tablespoon tomato paste instead of salsa, if preferred.
Per Serving: 314 calories; 3.5 54.7 18.4 0 1260 Full nutrition