Categories: Soup, Vegetarian

Ingredients

• 1 (15-ounce) cans no-salt-added cannellini beans or other white beans, rinsed, drained, and divided
• 1/2 tablespoon olive oil $
• 1 (2-ounce) meatless Mexican chipotle sausage (such as Field Roast), finely chopped
• 3/4 cups chopped white onion
• 2 garlic cloves, minced
• 1 poblano chiles, seeded and chopped
• 1 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 3/4 cups water
• 1 tablespoons chopped fresh oregano
• 1 teaspoons hot pepper sauce (such as Tabasco)
• 1/4 teaspoon salt
• 1/2 (15.5-ounce) can white hominy, rinsed and drained
• 1 tablespoons thinly sliced green onions
• 1 tablespoons chopped fresh cilantro
• 4 lime wedges

Directions

1. Mash 2/3 cup beans with a fork.

2. Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add sausage, and sauté for 4 minutes. Add onion, garlic, and poblanos; sauté 6 minutes. Add chili powder and cumin; cook 30 seconds, stirring constantly. Add mashed beans, whole beans, 1 1/2 cups water, and the next 4 ingredients (through hominy). Bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until slightly thickened. Stir in green onions and cilantro. Serve with lime wedges

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