Vegan Mexican Black Bean and Cabbage Soup
- Ready In:
- 55mins
- Ingredients:
- 22
- Yields:
-
8 cups
- Serves:
- 8
ingredients
- 29.58 ml olive oil
- 1 large onion, chopped small
- 2 large carrots, peeled and sliced into thin half moons
- 3 stalk celery, chopped small
- 2 potatoes, peeled and chopped small
- 4 garlic cloves, minced
- 1 large red pepper, cored, seeded, and chopped small
- 425.24 g can chopped tomatoes, undrained or 3 tomatoes, chopped
- 709.77 ml green cabbage, shredded
- 2 (850.48 g) can black beans, undrained
- 14.79 ml dried oregano
- 14.79 ml onion powder
- 14.79 ml garlic powder
- 4.92 ml salt
- 2.46 ml ground black pepper
- 4.92 ml chili powder
- 4.92 ml dried cilantro or 14.79 ml fresh cilantro, chopped
- 0.25 ml cayenne pepper (to taste)
- 2.46 ml paprika
- 0.25 ml cinnamon
- 0.25 ml dried thyme
- 1182.95-1419.54 ml water
directions
- Heat olive oil in a large pot. Add onion, carrot, celery and potatoes and cook, stirring, over medium heat for 10 minutes, till they begin to soften. Add garlic and red pepper, and cook 3 more minutes.
- Add tomatoes, cabbage, black beans and spices. Add water to cover, mix well and bring to a boil.
- Lower the heat, and simmer for 30-40 minutes, or until vegetables are tender. Serve hot, topped with shredded cheddar cheese.
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