This vegan bean soup is so easy to make. You just need to cook the veggies until golden brown, add the rest of the ingredients and cook for 10 minutes.
Ingredients
2 tbsp extra virgin olive oil
1/2 chopped fresh red chili pepper
2 sliced cloves of garlic
1/2 chopped onion
1/2 chopped red bell pepper
1/2 chopped green bell pepper
1 chopped carrot
1 handful of fresh cilantro, chopped
1 1/2 cups water
15 oz canned or cooked kidney beans (400 g)
1/2 cup frozen corn kernels (80 g)
1/2 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp sweet paprika
1 tsp ground cumin
Instructions
Heat the oil in a large pot and cook the veggies (the chili pepper, garlic, onion, red bell pepper, green bell pepper and carrot) over medium-high heat until golden brown. Stir occasionally.
Add the fresh cilantro and cook for one to two minutes more.
Add the rest of the ingredients and cook for about 10 to 15 minutes.
Keep in a sealed container in the fridge for up to a week. You can also freeze the soup.