Description
A delicious and hearty bean and vegetable soup that is perfect for any occasion.
Ingredients
Scale
- 28 oz fire-roasted diced tomatoes
- 15 oz red kidney beans, drained and rinsed
- 15 oz black beans, drained and rinsed
- 1 cup bell peppers, chopped (mix of red and green)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 4 cups low-sodium vegetable broth
Instructions
- Heat a large pot over medium heat. Add a splash of olive oil; sauté diced onion and minced garlic until fragrant.
- Stir in chopped bell peppers; cook until softened.
- Add cumin and chili powder; mix well for one minute.
- Pour in the diced tomatoes, kidney beans, black beans, and vegetable broth; stir to combine.
- Bring to a boil, then reduce heat to low. Cover partially and let simmer for at least 30 minutes.
- Taste and adjust seasoning as needed before serving hot.
Notes
- This soup can be served with crusty bread for a complete meal.
- Feel free to add additional vegetables like zucchini or corn.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg