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A fast store-cupboard favorite, this easy soup uses canned beans and chicken broth. The beans simmer in the broth, then get pulsed with cilantro and almonds for a hearty meatless meal. Serve topped with avocado and sour cream.

Source: Martha Stewart Living, November 2013
Total Time Prep Servings Yield



Cook's Notes

Soup can be made 3 days ahead and stored in refrigerator.

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  • MS10324080
    24 JAN, 2019
    since it uses chicken broth, it isn't really a meatless meal. to make it truly meatless i use roasted garlic and veggie broth. this soup can be adapted many ways and always satisfying! if you want leftovers you will have to make enough to have them! One variation i have is to add shredded chicken breast i either grill or sous vide. Fresh guacamole is also an option. Lime wedges, sliced radish, jalapeno, mexican sour cream, hummus...this soup can do anything!

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