Plant-Based Black Bean Taco Soup

Name: Plant-Based Black Bean Taco Soup
Total time: 60
Yield: 6
Ingredients: 2 tablespoons grapeseed oil; 1 medium onion, chopped; 1 medium green bell pepper, cut into bite-sized pieces; 1 medium red bell pepper, cut into bite-sized pieces; 2 stalks celery, chopped; 2 medium carrots, chopped; 2 medium jalapeno peppers, seeded and minced (Optional); 4 cloves garlic, chopped; 2 (14.5 ounce) cans fire-roasted diced tomatoes; 1 (32 fluid ounce) container vegetable broth; 2 (15 ounce) cans black beans, rinsed and drained; 1 (15 ounce) can pinto beans, rinsed and drained; ¼ cup frozen corn; ½ teaspoon ground cumin, or to taste; ¼ teaspoon chili powder, or to taste; ¼ teaspoon smoked paprika, or to taste; salt to taste

Recipe by CookingWithShelia from allrecipes.com

Lunch 60 Mins.

Ingredients

6 servings

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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 (Optional)
•

4 cloves garlic, chopped
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2 (14.5 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
•

¼ cup frozen corn
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½ teaspoon ground cumin, or to taste
•

¼ teaspoon chili powder, or to taste
•

¼ teaspoon smoked paprika, or to taste
•

salt to taste

Instructions

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.
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.