Recipe By CookingWithShelia
Rating
Published Dec 21st
Prep 20m Cook 40m Additional - Ready In 1h
Servings 6 servings Calories 291.6

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

Recipe 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. 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. 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

  • Calories 291.6
  • Carbohydrate 48 g
  • Fat 6.1 g
  • Fiber 16.3 g
  • Protein 13.9 g
  • Saturated Fat 0.7 g
  • Sodium 1568.2 mg
  • Sugar 5.7 g

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Reviews

  1. It was so delicious.
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