Vegan, Simple Southwest Soup
If you don’t have time to cook, don’t know how to cook, or don’t like to cook, then this recipe for Vegan, Simple Southwest Soup is for you. Sometimes Bean gets kind of crabby when he is hungry and he needs a meal fast. In that kind of situation, this recipe is a life saver.
Not Interested in Chopping, Dicing, or Cutting?
You don’t need to chop or sauté. Just open a few containers and put stuff in a pot. In about 10 minutes you will have a hearty, tasty vegan meal.
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Vegan, Simple Southwest Soup
A warm and satisfying quick soup made with black beans and corn.
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Ingredients
- 214 oz. cans black beans, drained and rinsed
- 114 oz. can diced tomatoes
- 1 14 oz. can cornor 1 & 1/2 cup frozen corn
- 1 & 1/2cup vegetable broth
- 1teaspoon paprika
- 1teaspoon ground cumin
- 1teaspoon garlic granulesor garlic powder
- 1tablespoon worstershire sauceAnnie's Naturals is vegan, omit for gluten free option
- 1/2 teaspoon Old Bay Seasoning
- 1/2teaspoon cayenne pepperoptional
- saltto taste
- pepperto taste
- 1/2cup nondairy milkWe like lite coconut milk for this recipe
Servings: people
Units:
Instructions
- Put all ingredients except nondairy milk in a large pot, stir and heat until warm.
- Turn off heat and add nondairy milk. Stir and taste test. Adjust spices to your liking.
Recipe Notes
Recipe from ChickpeaandBean.com
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