INGREDIENTS
1 medium onion, chopped
2 stalks chopped celery
2 chopped carrots
2 cloves of garlic – minced
1 teaspoon garlic salt
2 teaspoons dried cumin
1 teaspoon chili powder
1 teaspoon pepper
1 teaspoon dried oregano
4 (15oz) cans cannelloni beans, drained. Place 2 cans into a food processor to blend and smooth.
4 cups veggie stock or broth
1 (16 oz) package frozen yellow corn
1 (4.5 oz) can chopped green chilies (hot-optional)
3 tablespoons fresh squeezed lime juice
avocado, garnishing. (optional)
DIRECTIONS
Drain all 4 cans of beans. Take two of the 4 cans of Cannelloni beans and mix in food processor until smooth. Set aside.
Sauté the veggies (onion, celery, carrots) with water adding a little water every 30-60 seconds for about 5-6 minutes then add fresh garlic and sauté for 1-2 more minutes.
Add spices and mix thoroughly for 1 minute.
In a separate pot, add sauté mixture, 2 cans of drained beans, the smooth bean mixture from the food processor, veggie stock, corn and green chilis. Bring to a boil then simmer for 20 minutes stirring every 5 minutes. Add lime juice just prior to serving and avocado as a garnish.