Plant-Based Black Bean Taco Soup

Share

Plant-Based Black Bean Taco Soup

Ingredients

  • 2 Tbs grapeseed oil
  • 1 med onion, chopped
  • 1 med green bell pepper, cut into bite-sized pieces
  • 1 med red bell pepper, cut into bite-sized pieces
  • 2 stalks celery, chopped
  • 2 med carrots, chopped
  • 2 med jalapeno peppers, seeded and minced (Optional)
  • 4 cloves garlic, chopped
  • 2 (14.5 oz) cans fire-roasted diced tomatoes
  • 1 (32 fl oz) container vegetable broth
  • 2 (15 oz) cans black beans, rinsed and drained
  • 1 (15 oz) can pinto beans, rinsed and drained
  • ¼ cup frozen corn
  • ½ tsp ground cumin, or to taste
  • ¼ tsp chili powder, or to taste
  • ¼ tsp smoked paprika, or to taste
  • salt to taste

Directions

  • Step 1
    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.
  • Step 2
    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.

Next Up