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Southwest Bean and Veggie Soup Recipe

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This recipe for Southwest Bean and Veggie Soup is from The Bell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp coconut oil
1 small onion
1 clove garlic
1 TBS cumin
¾ TBS chili powder
a sprinkle of red pepper flakes (if you like spice)
3 oz tomato paste (half a can)
1 large sweet potato cut into chunks
1 box (32 oz) of veggie broth
1 can (15.5 oz) of kidney beans
1 can (15.5 oz) of black beans
1 can (15.5 oz) of corn
salt and pepper to taste
3-4 handfuls of spinach
Directions:
Directions:
In a dutch oven or large pot, heat coconut oil, chopped onions and garlic and cook for 8-10 minutes or until soft and fragrant. Add the tomato paste along with the sea salt, black pepper, chili powder, cumin, and red pepper flakes for 1 minute or so. This brings out the oils in the spices and cooks out the canned flavor of the tomato paste. Next add the diced sweet potato, black beans, kidney beans, corn, and vegetable stock. Bring to a boil, then reduce to a low simmer for 30-40 minutes. Five minutes before serving, throw in the spinach.

Serve hot with optional garnish toppings. It is delicious with sour cream, cheese, tortilla chips, avocado, or add some protein like chicken. Store in the fridge for up to a week or freeze for later.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 prep, 30-40 to cook
Personal Notes:
Personal Notes:
Megan and I put together this recipe when we were hanging out at her house in North Carolina. We decided to get creative and use whatever we had on hand. And thus this soup was born!

 

 

 

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