Black Recipe « Plant-Based Black Bean Taco Soup

This meatless, taco-flavored soup is loaded with bean protein and robust flavor from the combination of spices and fire-roasted tomatoes.

Ingredients

• 2 tablespoons grapeseed oil
• 1 medium onion, chopped
• 1 medium green bell pepper, cut into bite-sized pieces
• 1 medium red bell pepper, cut into bite-sized pieces
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 2 medium jalapeno peppers, seeded and minced
• 4 cloves garlic, chopped
• 2 (14.5 ounce) cans fire-roasted diced tomatoes
• 1 (32 fluid ounce) container vegetable broth
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• ¼ cup frozen corn
• ½ teaspoon ground cumin, or to taste
• ¼ teaspoon chili powder, or to taste
• ¼ teaspoon smoked paprika, or to taste
• salt to taste

Cooking Directions

1. Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.
2. Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.

Nutrition Facts

• calories291.6
• carbohydrateContent48 g
• fatContent6.1 g
• fiberContent16.3 g
• proteinContent13.9 g
• saturatedFatContent0.7 g
• sodiumContent1568.2 mg
• sugarContent5.7 g