This is one of my favorite things to make. I enjoy the preparation–peeling and chopping vegetables. And it smells great as it cooks. The recipe is very flexible, you can add shredded chicken or chunks of beef or pasta or lentils, etc. Use dried beans or canned beans of your choice. If the soup gets too thick, add water or vegetable broth to thin it out. This soup freezes well. Enjoy!
1 tbs butter
2 tbs olive oil
3 stalks celery
3 carrots, peeled and sliced into bite-size pieces
½ onion, chopped
2 cloves garlic, minced
½ tsp salt
¼ tsp pepper
1 28 oz can petite, diced tomatoes
1 32 oz container vegetable broth
¾ of 16 oz bag mix dried beans (cholent mix or any beans of your choice)
2 chipotle peppers in adobo sauce
Prepare Beans: If using dried beans, place in pot and cover with water at least two inches above the beans for 8 hours or overnight. If using canned beans, you can skip this step, but do rinse the beans before adding canned beans to the soup pot.
In large pot, heat butter and olive oil. Add celery, carrots, onion, garlic, salt, and pepper. Cook approx. 5 minutes.
Add can of tomatoes and vegetable broth and bring to boil. Turn down heat to simmer and add beans and 2 chipotle peppers and two teaspoons of the adobo sauce. Simmer, stirring occasionally for 30 minutes. Remove chipotle peppers and serve.