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“Canned beans allow you to prepare this soup in just over 10 minutes. While the soup simmers, assemble a garden salad or sandwich to round out your meal.”
READY IN:
22mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large Dutch oven over medium-high heat. Add garlic and crushed red pepper; saute 30 seconds.
  2. Add broth and next 4 ingredients. Cover and cook 10 minutes, stirring occasionally.
  3. Ladel soup into bowls. Garnish with sour cream and cilantro, if desired.

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