Plant-Based Black Bean Taco Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Plant-Based Black Bean Taco Soup

1. Grapeseed oil - 2 tablespoons
2. Onion, chopped - 1 medium
3. Green bell pepper, cut into bite-sized pieces - 1 medium
4. Red bell pepper, cut into bite-sized pieces - 1 medium
5. Celery, chopped - 2 stalks
6. Carrots, chopped - 2 medium
7. Jalapeno peppers, seeded and minced (Optional) - 2 medium
8. Garlic, chopped - 4 cloves
9. Fire-roasted diced tomatoes - 2 (14.5 ounce) cans
10. Vegetable broth - 1 (32 fluid ounce) container
11. Black beans, rinsed and drained - 2 (15 ounce) cans
12. Pinto beans, rinsed and drained - 1 (15 ounce) can
13. Frozen corn - ¼ cup
14. Ground cumin, or to taste - ½ teaspoon
15. Chili powder, or to taste - ¼ teaspoon
16. Smoked paprika, or to taste - ¼ teaspoon
17. Salt to taste - ¼ teaspoon

How to cook deliciously - Plant-Based Black Bean Taco Soup

1. Stage

Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.

2. Stage

Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.