Plant-Based Black Bean Taco Soup

This meatless, taco-flavored soup is loaded with black beans and gets its robust flavor from the combination of spices and fire-roasted tomatoes. You won't notice it's plant-based!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 292 Calories

Ingredients

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

Recipe Instructions

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.