Vegan Southwestern Soup
Yields4 ServingsPrep Time5 minsCook Time45 minsTotal Time50 mins
Ingredients
½ cup onion, diced small (about 1/2 a medium sized onion)
1 clove garlic, minced
1 cup brown rice, uncooked
4 cups vegetable broth
1 cup water
1 tsp chile powder
½ tsp cumin
½ tsp paprika
1 cup carrots, sliced
1 15oz can black beans
1 15oz can sweet corn
2 large handfuls spinach
salt and pepper to taste
Directions
1Heat a drizzle of olive oil in a saucepan over medium/high heat. Add onions and saute until nearly translucent, about 3-5 minutes.
2Add minced garlic and saute for about one more minute, until fragrant.
3Add brown rice, vegetable broth, water, carrots and spices.
4Turn heat to low, cover, and let simmer for 35-40 minutes.
5Add beans, corn, and spinach. Cook for 5-10 more minutes, until everything is warm and tender.
6Remove from heat and serve. Garnish with cilantro and add salt and pepper to taste.
Ingredients
½ cup onion, diced small (about 1/2 a medium sized onion)
1 clove garlic, minced
1 cup brown rice, uncooked
4 cups vegetable broth
1 cup water
1 tsp chile powder
½ tsp cumin
½ tsp paprika
1 cup carrots, sliced
1 15oz can black beans
1 15oz can sweet corn
2 large handfuls spinach
salt and pepper to taste
Directions
1Heat a drizzle of olive oil in a saucepan over medium/high heat. Add onions and saute until nearly translucent, about 3-5 minutes.
2Add minced garlic and saute for about one more minute, until fragrant.
3Add brown rice, vegetable broth, water, carrots and spices.
4Turn heat to low, cover, and let simmer for 35-40 minutes.
5Add beans, corn, and spinach. Cook for 5-10 more minutes, until everything is warm and tender.
6Remove from heat and serve. Garnish with cilantro and add salt and pepper to taste.
