Description
A warm and comforting bowl of soup brimming with hearty ingredients and packed with plant-based protein, perfect for cozy evenings.
Ingredients
Scale
- 2 Tbsp avocado or coconut oil
- 1/2 white or yellow onion (diced)
- 3 cloves garlic (minced)
- 1/2 red or orange pepper (diced)
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1 1/2 cups Red Chipotle Salsa (or any blended or chunky spicy salsa)
- 4 cups vegetable stock (DIY or store-bought)
- 2 Tbsp coconut sugar or maple syrup (to taste) (optional)
- 2 15-ounce black beans (cooked and slightly drained)
- 1 15.25-ounce whole kernel corn (drained)
- Lime juice for serving
- Fresh cilantro (chopped) for serving
- Red onion (diced) for serving
- Tortilla chips for serving
- Ripe avocado (cubed) for serving
- Hot sauce for serving
Instructions
- Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper, and a pinch each of salt and pepper and stir. Cook for 4-5 minutes, stirring frequently, until onions are translucent and the peppers have color.
- Add cumin and chili powder and stir to coat.
- Add salsa, vegetable stock, and coconut sugar. Stir to combine, increase heat, and bring to a low boil.
- Once boiling, add black beans and corn, then stir.
- Reduce heat to low and simmer, covered, for at least 30 minutes, stirring occasionally.
- Serve with lime juice, fresh cilantro, tortilla chips, and cubed avocado according to preferences.
Notes
Leftovers are good in the fridge for 5-6 days or in the freezer for 1 month. For a creamier texture, blend a portion of the soup before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 10g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg