Get the Recipe: Spicy Bean and Vegetable Soup
Ingredients
- 3 tablespoons olive oil, or a neutral oil
- 2 medium carrots, sliced
- 1 medium yellow onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 2 to 3 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 -15 ounce cans beans, I used black bean and kidney beans, rinsed
- 1 - 14.5 ounce can fire roasted diced tomatoes
- 4 cups vegetable broth
- 1 ear corn, corn cut off the cob (you can use canned, if you prefer about 3/4 cup)
- salt and pepper, to taste
Equipment
- Large Pot or Dutch Oven
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-low heat. Add in the carrots, onion, bell peppers, and sauté until the vegetables begin to soften, about 5 to 8 minutes.
- Stir in the garlic, jalapenos, coriander, cumin, chili powder, and sauté until fragrant about 1 minute.
- Stir in the rest of your ingredients and season with salt and pepper. Simmer over low heat for 30 minutes or until your carrots are nice and tender and the tomatoes have broken down some. Taste and add more salt and pepper, if needed.
- Serve with cornbread, crackers, or even tortilla chips. Enjoy! :)
Calories: 149kcal, Carbohydrates: 13g, Protein: 2g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 984mg, Potassium: 250mg, Fiber: 3g, Sugar: 6g, Vitamin A: 6345IU, Vitamin C: 41mg, Calcium: 35mg, Iron: 1mg