VEGAN MEXICAN BLACK BEAN AND CABBAGE SOUP

Vegan Mexican Black Bean and Cabbage Soup image

I love the combination of cabbage and black beans. My toddler will eat any kind of bean, so this is a great way to sneak in protein and colorful veggies! Feel free to vary the vegetable combination based on what you like, or have on hand. This is a great soup for meatless Mondays. Serve topped with shredded cheddar, and warmed corn tortillas.

Provided by KosherFoodie

Categories Stew

Time 55m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 22

Previous Next

Ingredients

2 tablespoons olive oil
1 large onion, chopped small
2 large carrots, peeled and sliced into thin half moons
3 stalks celery, chopped small
2 potatoes, peeled and chopped small
4 garlic cloves, minced
1/2 large red pepper, cored, seeded, and chopped small
1 (15 ounce) can chopped tomatoes, undrained or 3 tomatoes, chopped
3 cups green cabbage, shredded
2 (15 ounce) cans black beans, undrained
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon dried cilantro or 1 tablespoon fresh cilantro, chopped
1 dash cayenne pepper (to taste)
1/2 teaspoon paprika
1 dash cinnamon
1 dash dried thyme
5 -6 cups water

Steps:

Heat olive oil in a large pot. Add onion, carrot, celery and potatoes and cook, stirring, over medium heat for 10 minutes, till they begin to soften. Add garlic and red pepper, and cook 3 more minutes.
Add tomatoes, cabbage, black beans and spices. Add water to cover, mix well and bring to a boil.
Lower the heat, and simmer for 30-40 minutes, or until vegetables are tender. Serve hot, topped with shredded cheddar cheese.

*** Explore more Vegan Mexican Black Bean And Cabbage Soup Recipes »

Comment
Leave a comment

Nansubuga Doreen

[email protected]

I love that this soup can be made ahead of time. It's perfect for busy weeknights.

NWACHUKWU UCHECHUKWU WISDOM

[email protected]

This soup is a great way to use up leftover rice. I usually add a cup of cooked rice to my soup.

Javin

[email protected]

I made this soup for my meat-eating friends and they loved it! They couldn't believe it was vegan.

Ike Addo

[email protected]

This is one of my favorite vegan soups. It's so flavorful and satisfying.

Musafaer Ganan

[email protected]

I love the smoky flavor of the chipotle peppers in this soup.

jani master

[email protected]

This soup is perfect for a cold winter day. It's so warm and comforting.

Samuel Esquivel

[email protected]

I'm always looking for new vegan recipes and this soup is a keeper! It's so easy to make and it's so delicious.

Nichole Louise

[email protected]

This soup is a great way to get your daily dose of vegetables.

Sedzro Rejoice Deladem

[email protected]

I made this soup for a potluck and it was a huge hit! Everyone loved it.

Julius Moses

[email protected]

This soup is so versatile. You can add or remove ingredients to suit your taste. I like to add some chopped jalapenos for a little spice.

irfan mahi

[email protected]

I added some chopped cilantro and avocado to my soup and it was delicious! I also served it with some cornbread.

Brook Tipton

[email protected]

I made this soup in my slow cooker and it turned out perfect! I just threw all the ingredients in the slow cooker in the morning and dinner was ready when I got home from work.