INGREDIENTS
2 tbsp
olive oil
1 1/2 cups
onion
6 cloves
garlic
1 1/2 cups
celery stalks
1 1/2 cups
green bell pepper
1 lb
kidney beans
3
bay leaves
2 tsp
dried thyme
2 tsp
oregano
1 tsp
paprika
1/4 tsp
ground cayenne pepper
1/2 tsp
black pepper
2
chipotle peppers in adobo
2 tsp
hot sauce
6 cups
vegetable broth
1 serving
salt
1 serving
green onions