Vegan Mexican Black Bean Soup
Vegan Mexican Black Bean Soup is so easy to make and tastes delicious. It is full of vegetables and is very filling.
Equipment
- 1 large soup pan
- 1 can opener
Ingredients
- 2 cans black beans
- 1 diced onion
- 3 diced garlic cloves
- 1/4 cup hot peppers optional
- 1 28 oz. diced tomato canned
- 1 can diced green chilis canned
- 1 16 oz. bag of frozen corn
- 1 handful spinach or kale
- 2-4 cups vegetable broth
Instructions
- Dice onions, garlic and hot peppers
- Preheat large soup pan
- Add onions and peppers. Cook 3 minutes, then add garlic and cook additonal 2 minutes. Add a little vegetable broth to prevent sticking.
- Pour in black beans, corn, green chilis, vegetable broth and tomatoes.
- Stir and cook until boiling. Turn down heat to simmer. Simmer for 10-15 minutes.
- Five minutes before serving add a large handful of spinach or kale.
Notes
If you want a thicker soup, only add 2 cups of vegetable broth.
You can use any greens you like. Spinach or kale are my two favorite greens.