1. Soak the beans overnight in plenty of cool water. Drain. 2. Heat the oil in a stock pot and cook the onion and celery for 3-4 minutes on medium. Add the garlic during the last minute of cooking. 3. Add the beans to the pot, followed by the chipotle powder, cumin, jalapeno flakes, salt and pepper. 4. Pour in 5 cups of water and the bouillon cubes. 5. Simmer 2 hours on low. 6. Remove about half of soup to blender (or use hand blender) and process. Return to pot. Continue cooking an additional 30 mins to thicken. Sprinkle with cilantro flakes. 7. Ladle into bowls and top with some shredded cheese and a lime wedge. ---------------------------------------------------------------------------
Nutrition
Ingredients
