Spicy Black Bean & Veggie Soup

Ingredients

• 1 tablespoon chipotle chili powder
• 1 tablespoon cumin
• 2½ teaspoons garlic powder
• 1 teaspoon salt
• 1 (1-quart) wide-mouth glass jar with lid
• 3 cups dried black beans
• 1 cup dried navy beans
• Festive label sticker
• Index card with hold punched in top left corner
• Festive ribbon

• 1 tablespoon olive oil
• 2 DOLE^® Carrots, chopped
• 2 DOLE^® Celery stalks, chopped
• ½ small DOLE^® Red Onion, chopped
• 6 cups unsalted vegetable stock
• 1 jar Spicy Black Bean & Veggie Soup Starter
• 1 DOLE^® Avocado, peeled, pitted and chopped
• ½ cup plus 2 tablespoons unsweetened, dairy-free plain coconut milk-based yogurt
• DOLE^® Radishes, thinly sliced for garnish (optional)

Directions

1. Gift Jar:

   Whisk chili powder, cumin, garlic powder and salt in a small bowl; transfer to jar. Add black beans and navy beans to jar; seal jar with lid. Write “Spicy Black Bean & Veggie Soup Starter” on label sticker; attach to jar.

2. Recipe Card:

   Write above Recipe Card ingredients and the following directions on an index card and attach to jar with ribbon for gift giving:

   Heat oil in a large sauce-pot over medium-high heat. Add carrots, celery and onion; cook 5 minutes or until vegetables are tender, stirring occasionally. Transfer vegetables with a slotted spoon to a bowl; cover and refrigerate. Add stock, soup starter and 8 cups water to same sauce-pot; reduce heat to medium-low and cook 2 hours or until beans are tender, stirring occasionally, adding more water, if necessary. Add reserved vegetables during last 5 minutes of cooking. Makes about 10 cups.

   Serve soup topped with avocado and yogurt garnished with radishes, if desired. Note: Jar can be stored at room temperature up to 1 year.