Simple Vegan Bean Soup
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.
Servings: 2
Calories: 401kcal
Ingredients
- 2 tablespoon extra virgin olive oil
- ½ chopped fresh red chili pepper
- 2 sliced cloves of garlic
- ½ chopped onion
- ½ chopped red bell pepper
- ½ chopped green bell pepper
- 1 chopped carrot
- 1 handful of fresh cilantro chopped
- 1 and ½ cups water
- 15 oz canned or cooked kidney beans
- ½ cup frozen corn kernels
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon sweet paprika
- 1 teaspoon 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.
Nutrition
Serving: 1serving | Calories: 401kcal | Carbohydrates: 52.2g | Protein: 14.3g | Fat: 15.9g | Saturated Fat: 2.3g | Sodium: 1144.8mg | Fiber: 13.3g | Sugar: 10.6g
