• 1 package Harmony Valley Vegetarian Hamburger Mix, prepared according to package instructions
  
• 4 tbsp olive oil, divided
  
• 1 medium onion, diced
  
• 2 stalks celery, diced
  
• 3 medium poblano peppers, seeded and ribs removed, finely diced
  
• 1 clove garlic, minced
  
• 1 tsp ground cumin
  
• ½ tsp ground coriander
  
• ¼ tsp cayenne pepper, or more to increase heat
  
• 3 15.5 ounce cans white beans such as cannellini, drained and rinsed
  
• 4 cups vegetable broth
  
• ¾ tsp dried oregano
  
• 2 tsp salt, divided
  

For garish:

• 6 tbsp Greek style yogurt or sour cream
  
• Cilantro leaves
  
• Lime wedges
  

• Heat 3 tbsp olive oil in a non-stick pan. Stir 1 tsp salt into the prepared Harmony Valley Mix. Cook over medium heat until chunky and lightly browned, about 5 minutes
  
• Heat the remaining tbsp of oil in a large pot or Dutch oven over medium heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes
  
• Stir in the garlic, cumin, coriander, and cayenne and cook and stir until fragrant, about 30 seconds
  
• Add the cooked Harmony Valley Mix and stir to mix thoroughly with the vegetables. Cook for 2 minutes
  
• Add the white beans, broth, and oregano. Partially cover and simmer for 25 minutes, stirring occasionally
  
• Add the remaining 1 tsp salt and more cayenne pepper to taste and continue to cook for 5 more minutes
  
• Ladle into individual bowls and top each serving with 1 tbsp Greek yogurt, 1 tsp cilantro, and garnish with a lime wedge