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Vegan Mexican Bean Soup with Chipotle-Avocado Cream
· Vegan
This soup has bold, vibrant flavors without being heavy, as a chili can be. Be sure to pair with Chipotle Avocado Cream. And avoid substituting cumin powder for cumin seeds—the whole seeds really add a distinctive flavor element 😃For the Full recipe video, click on the above link👆 #healthyvegan #veganrecipes #deliciousrecipe #gultenfree #oilfree
Ingredients
Produce
• 1 14 14 or 15-oz can kidney beans (rinsed and drained (or pinto beans or black beans))
• 1 28-oz can 796-ml diced tomatoes
• 1 14 or 15-oz can Black beans
• 1 Cilantro, fresh
• 1 cup Corn, frozen kernels
• 6 medium large cloves Garlic
• 1 tbsp Jalapeno pepper
• 1 Lime
• 2 1/2 tsp Oregano, dried
• 1 1/2 cups Red onions
Canned Goods
• 1 Vegetable bouillon cube
Condiments
• 1 1/2 tbsp Lime juice, freshly squeezed
• 1 tsp Maple syrup or agave nectar, pure
Baking & Spices
• 1 Black pepper, freshly ground
• 1/2 tsp Cinnamon
• 3/4 tsp Sea salt
Nuts & Seeds
• 1 1/4 tsp Cumin seed
Liquids
• 41 tbsp Water