Name: Plant-Based Black Bean Taco Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Grapeseed oil - 2 tablespoons; Onion, chopped - 1 medium; Green bell pepper, cut into bite-sized pieces - 1 medium; Red bell pepper, cut into bite-sized pieces - 1 medium; Celery, chopped - 2 stalks; Carrots, chopped - 2 medium; Jalapeno peppers, seeded and minced (Optional) - 2 medium; Garlic, chopped - 4 cloves; Fire-roasted diced tomatoes - 2 (14.5 ounce) cans; Vegetable broth - 1 (32 fluid ounce) container; Black beans, rinsed and drained - 2 (15 ounce) cans; Pinto beans, rinsed and drained - 1 (15 ounce) can; Frozen corn - ¼ cup; Ground cumin, or to taste - ½ teaspoon; Chili powder, or to taste - ¼ teaspoon; Smoked paprika, or to taste - ¼ teaspoon; Salt to taste - ¼ teaspoon

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.