Vegan Mexican Black Bean and Cabbage Soup |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I love the combination of cabbage and black beans. My toddler will eat any kind of bean, so this is a great way to sneak in protein and colorful veggies! Feel free to vary the vegetable combination based on what you like, or have on hand. This is a great soup for meatless Mondays. Serve topped with shredded cheddar, and warmed corn tortillas. Ingredients:
2 tablespoons olive oil |
1 large onion, chopped small |
2 large carrots, peeled and sliced into thin half moons |
3 stalks celery, chopped small |
2 potatoes, peeled and chopped small |
4 garlic cloves, minced |
1/2 large red pepper, cored, seeded, and chopped small |
1 (15 ounce) can chopped tomatoes, undrained or 3 tomatoes, chopped |
3 cups green cabbage, shredded |
2 (15 ounce) cans black beans, undrained |
1 tablespoon dried oregano |
1 tablespoon onion powder |
1 tablespoon garlic powder |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1 teaspoon chili powder |
1 teaspoon dried cilantro or 1 tablespoon fresh cilantro, chopped |
1 dash cayenne pepper (to taste) |
1/2 teaspoon paprika |
1 dash cinnamon |
1 dash dried thyme |
5 -6 cups water |
Directions:
1. 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.
2. Add tomatoes, cabbage, black beans and spices. Add water to cover, mix well and bring to a boil.
3. 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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