Spicy Vegan Black Bean Soup

Hello, Spicy Vegan Black Bean Soup. You have been a favorite of mine since um, forever? The first bowl of Black Bean Soup I ever had was from Panera, way back in high school during my senior year. How I remember that? I'm not sure ha. I wasn't vegan then but lightly dabbled with the vegetarian thing on and off

3/4 cup water (or 2 tablespoons olive oil; if not oil-free)
1 red onion, chopped
1 clove garlic, minced
1/3-1/2 jalapeño, finely chopped, to taste (optional)
2 medium-sized carrots, chopped
1 red bell pepper, chopped (or any color)
4 teaspoons ground cumin
2 teaspoons chili powder
1/4 teaspoon red pepper flakes, to taste (optional)
1 15 oz. can organic sweet corn, drained and rinsed
3 15 oz. cans organic black beans, drained and rinsed
4 cups low-sodium vegetable broth
1/2 lime, juiced
1/4 cup cilantro
sea salt & pepper, to taste
toppings: avocado, crushed tortilla chips, jalapeño, cilantro, dairy-free cheese

Heat the water (or oil, if preferred) in a soup pot or large dutch oven over medium heat. Stir in the onions and garlic, with a pinch of sea salt and pepper. Cook, stirring occasionally, until the onions are translucent.
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