Chipotle Bean Soup

Name: Chipotle Bean Soup
Prep time: 15 min
Cook time: 4 h 10 min
Total time: 265 min
Cuisine: Mexican
Ingredients: {'group': 'Main', 'item': '1 onion, thinly sliced'}; {'group': 'Main', 'item': '1 butternut squash, peeled, deseeded, and cut into 1cm dice'}; {'group': 'Main', 'item': '2 celery sticks, finely diced'}; {'group': 'Main', 'item': '2 garlic cloves, grated or crushed'}; {'group': 'Main', 'item': 'small handful of thyme leaves, picked'}; {'group': 'Main', 'item': '1 x 400g can of cannellini beans, drained'}; {'group': 'Main', 'item': '1 x 400g can of borlotti beans, drained'}; {'group': 'Main', 'item': '1-2 tbsp chipotle paste'}; {'group': 'Main', 'item': '½-1 tsp cayenne pepper'}; {'group': 'Main', 'item': '1 tsp dried oregano'}; {'group': 'Main', 'item': '800ml chicken or vegetable stock'}; {'group': 'Main', 'item': '200g cavolo nero, sliced'}; {'group': 'Seasoning', 'item': 'salt and black pepper'}; {'group': 'Garnish', 'item': 'sea-salt flakes and chilli flakes or sliced red chilli'}

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Warm up with our delicious Chipotle Bean Soup, featuring hearty butternut squash and fresh veggies. Perfect for a cozy dinner, it's packed with flavor and nutrition!

561 kcal /serving 4 hrs 10 mins Serves 4 Easy Mexican Vegetarian Gluten Free

Ingredients

Metric Imperial

{'group': 'Main', 'item': '1 onion, thinly sliced'}
{'group': 'Main', 'item': '1 butternut squash, peeled, deseeded, and cut into 1cm dice'}
{'group': 'Main', 'item': '2 celery sticks, finely diced'}
{'group': 'Main', 'item': '2 garlic cloves, grated or crushed'}
{'group': 'Main', 'item': 'small handful of thyme leaves, picked'}
{'group': 'Main', 'item': '1 x 400g can of cannellini beans, drained'}
{'group': 'Main', 'item': '1 x 400g can of borlotti beans, drained'}
{'group': 'Main', 'item': '1-2 tbsp chipotle paste'}
{'group': 'Main', 'item': '½-1 tsp cayenne pepper'}
{'group': 'Main', 'item': '1 tsp dried oregano'}
{'group': 'Main', 'item': '800ml chicken or vegetable stock'}
{'group': 'Main', 'item': '200g cavolo nero, sliced'}
{'group': 'Seasoning', 'item': 'salt and black pepper'}
{'group': 'Garnish', 'item': 'sea-salt flakes and chilli flakes or sliced red chilli'}

Preparation

Prepare the vegetables by slicing the onion, dicing the butternut squash, and finely dicing the celery.
Grate or crush the garlic cloves and pick the thyme leaves.

Cooking

In a slow cooker, combine the onion, butternut squash, celery, garlic, thyme, cannellini beans, borlotti beans, chipotle paste, cayenne pepper, oregano, and stock.
Season with 1 tsp of salt and plenty of black pepper.
Cover and cook on high for 4 hours until the squash is tender.
Use a hand-held blender to purée roughly half of the soup to thicken it.
Stir in the cavolo nero, cover, and cook for an additional 10 minutes on high until the greens are tender.
Adjust seasoning as needed.

Plating & Serving

Divide the soup into four bowls.
Garnish each serving with a pinch of sea-salt flakes and a sprinkle of chilli flakes or sliced red chilli.

Notes

Feel free to use any beans you have on hand. If cavolo nero is unavailable, substitute with another type of cabbage or spinach.

Suggested Sides

crusty bread

Nutrition per Serving

561 Calories

38.6g Protein 33% DV

60.8g Carbs 21% DV

19.8g Fat 25% DV

17.5g Fiber 46% DV

6.1g Sugars

1279mg Sodium 85% DV

89mg Cholesterol 25% DV

Diet Type	High Fiber
Health Labels	Sugar Conscious Dairy Free Egg Free Milk Free Peanut Free Tree Nut Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Oil Added No Sugar Added Sulphite Free Kosher