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Ingredients

• 1 1⁄2 cups Dried Navy Beans, soaked for 6 to 8 hours (or just use canned)
• 1 tablespoon Olive Oil
• 1 Onion, chopped

• 2 Chipotle Chile Peppers, soaked 10 to 15 minutes in cold water
• 4 cups Vegetable Stock, or chicken stock or water

• 2 teaspoons Sea Salt
• 1 teaspoon Brown Rice Vinegar
• Freshly Ground Black Pepper

Description

Chipotle Navy Bean Soup At Kitchenmonki.com

KitchenMonki