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
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.
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)
