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½ of a white onion, minced
2 chipotle chiles in adobo sauce, roughly chopped, with seeds and sauce
1 cup chopped tomatoes
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
6 cups vegetable broth (preferably homemade)
1 cup cooked Rancho Gordo Garbanzo beans, drained
1 cup peeled, sliced carrots
2 small zucchini, sliced
Avocado cubes for garnish
Lime wedges for serving

In a blender, combine the onion, chiles, tomatoes, and garlic; puree until smooth.
In a stockpot or large saucepan, warm the oil over medium heat. Add the pureed vegetables; cook, stirring occasionally, until soft, about 10 minutes. Add the broth and bring to a simmer; cook, uncovered, for about 15 minutes.

Add the beans, carrots, and zucchini; continue to simmer until the carrots and zucchini are just tender and the beans are warm, about 10 minutes.

Ladle soup into warmed individual bowls, garnish with avocado, and serve immediately. Pass the lime wedges at the table.

Serves 4–6


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