Updated: Sep 7, 2022
Your taste buds will be jumping with joy while you devour this soup!
𝑱𝒐𝒊𝒏 𝒐𝒖𝒓 𝑭𝒓𝒆𝒆 𝑷𝒍𝒂𝒏𝒕-𝑩𝒂𝒔𝒆𝒅 𝑪𝒐𝒐𝒌𝒊𝒏𝒈 𝑪𝒍𝒂𝒔𝒔!
6 oz yellow onions, in pieces
2 ½ oz tomato paste (no salt added)
2 garlic cloves
1 tsp chili powder
1 tsp vegetable stock paste
2 tsp dried oregano
½ tsp ground cumin
½ tsp ground coriander
½ tsp paprika
½ oz extra virgin olive oil
14 ½ 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
¼ tsp ground black pepper, to taste
chopped fresh cilantro, to garnish
vegan mozzarella shreds (optional topping)
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 sauté for 3 min/250°F.
Add diced tomatoes and cook uncovered for 5 min/212°F.
Add beans, corn, water, and pepper, then cover and cook 5 min/212°F.
Divide between bowls, serve hot with a sprinkle of vegan cheese and garnish with fresh cilantro.
Made w/❤️ @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. 💚 We love hearing your feedback and seeing your photos:) 📸Tag us on social @VeginnerCooking and we will repost!
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.👩🍳 To get a reminder before we go live, RSVP here. I give away a free pair of "Inspiration Earrings" ✨ at every class!
To keep this blog ad-free, please show me some love ♥ Thank you for your support! 🤗