Friday, June 25, 2021
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    Easy Mexican Black Bean Soup

    Ingredients
    • 3 tbsp extra virgin olive oil
    • 1 can black beans
    • 4 cloves garlic, minced
    • 2 small carrots, diced
    • 1 onion, diced
    • 1 cup organic corn
    • 2 celery stalks, diced
    • 1 red bell pepper, diced
    • 1 green bell pepper, diced
    • 2 Tbsp chili powder
    • 1 tsp paprika
    • 1 tsp crushed red pepper flakes
    • 1 tsp Tbsp dried oregano
    • 1 tsp black pepper
    • Himalayan rock salt, to taste
    • 1 avocado, diced
    • 5 cups vegetable broth
    • 1 lime juiced
    • Cilantro for a garnish
    • 2 Tbsp nutritional yeast
    • Organic corn chips

    1. In a large pot over slow or medium heat, heat the olive oil. Cook onions until they are transparent, about 5 minutes.
    2. Add the garlic, carrots, celery, peppers, and corn and cook for about 5 minutes, or until tender.
    3. Toss in the black beans, spices, salt, and vegetarian broth in the pot. Bring the broth to a boil, then reduce to low heat and cook for 20 to 30 minutes. Finally, add the nutritional yeast and lime juice to the mixture.
    4. Toss with cilantro, avocado, and crushed organic corn chips before serving.

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