Mexican Bean Soup
Prep time
Total time
Author: The Seasonal Diet
Serves: 4-6
Ingredients
- 1 cup tomatoes
- 2 Tbsp. garlic powder
- ¼ cup red onion
- 1 14oz can kidney beans
- 1 14oz can pinto beans
- 1 green pepper
- 1 cup green beans
- 1 can diced tomatoes (with herbs)
- 1½ cups frozen corn
- 1 cup carrots
- 2 Tbsp. Mexican seasoning
- 2 Tbsp. cumin
- 2 Tbsp. olive oil
- salt to taste (optional)
- 2 Tbsp. nutritional yeast
Instructions
- Chop tomatoes, garlic, onion, green pepper, green beans and carrot.
- Place vegetables in a large soup pot. Add remaining ingredients to soup pot and bring to a boil. Once boiling stir, cover and turn down to simmer for 30 minutes.
- After 30 minutes, place ½ of the soup into a blender and blend on high until creamy. (If doing all may need to blend in batches, so it doesn't get all over the place).
- Serve hot with tortilla chips or over quinoa or rice.
