Plant-Based Black Bean Taco Soup
Description
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!
Ingredients
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2 tablespoons grapeseed oil
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1 medium onion, chopped
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1 medium green bell pepper, cut into bite-sized pieces
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1 medium red bell pepper, cut into bite-sized pieces
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2 stalks celery, chopped
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2 medium carrots, chopped
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2 medium jalapeno peppers, seeded and minced
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4 cloves garlic, chopped
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2 (14 1/2 ounce) cans fire-roasted diced tomatoes
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1 (32 fluid ounce) container vegetable broth
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2 (15 ounce) cans black beans, rinsed and drained
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1 (15 ounce) can pinto beans, rinsed and drained
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1/4 cup frozen corn
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1/2 teaspoon ground cumin, or to taste
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1/4 teaspoon chili powder, or to taste
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1/4 teaspoon smoked paprika, or to taste
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salt to taste
Directions
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.
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.