Cheryl Martinez
May 18, 20212 min
Updated: Sep 8, 2022
Your taste buds will be jumping with joy while you devour this soup!
π±πππ πππ ππππ π·ππππ-π©ππππ πͺππππππ πͺππππ!
Ingredients:
6 oz yellow onions, in pieces
2 Β½ oz tomato paste (no salt added)
2 garlic cloves
1 tsp chili powder
1 tsp vegetable stock paste
2 tsp dried oregano
Β½ tsp ground cumin
Β½ tsp ground coriander
Β½ tsp paprika
Β½ oz extra virgin olive oil
14 Β½ oz canned diced tomatoes, with juices
2 cans black beans (14.5 oz ea.), rinsed and drained (no salt added)
4 oz frozen sweet corn
8 oz water
ΒΌ tsp ground black pepper, to taste
chopped fresh cilantro, to garnish
vegan mozzarella shreds (optional topping)
Easy Recipe:
In my robot chef or a food chopper, add onion, tomato paste, garlic, chili powder, vegetable stock paste, oregano, cumin, coriander, paprika and olive oil, then chop 3 sec. In my robot chef or on the stove sautΓ© for 3 min/250Β°F.
Add diced tomatoes and cook uncovered for 5 min/212Β°F.
Add beans, corn, water, and pepper, then cover and cook 5 min/212Β°F.
Divide between bowls, serve hot with a sprinkle of vegan cheese and garnish with fresh cilantro.
Made w/β€οΈ @Cheryl.tv
Thanks to my robot chef for this awesome recipe, schedule a free demo here. If you try this recipe, like, comment, or post a photo below. π We love hearing your feedback and seeing your photos:) πΈTag us on social @VeginnerCooking and we will repost!
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Looking forward to chatting with you at our next live cook-along! Invite anyone who wants to eat healthier or learn some delicious plant-based meals.π©βπ³ To get a reminder before we go live, RSVP here. I give away a free pair of "Inspiration Earrings" β¨ at every class!
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