Every once in a while I really want something Mexican inspired. I’m no expert but if it’s seasoned with chili powder and cumin then it’s mexican…hahahaha. I wanted to make something with those seasonings and I had a craving for black beans and corn. It’s another combo that I love.
So the lovely google lead me to this recipe. Of course, being nutritarian I made a few tweaks and upped the veggie quotient by adding cabbage.
Oh yes…I was also in a hurry so I used my trusty mandolin to finely chop the veggies too. I was done from prep to meal on the table in one hour.
Fast and Easy Black Bean and Veggie Soup
1/4 head of cabbage, chopped
1 onion, chopped
2-3 cloves garlic, minced
2 carrots, chopped
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups water
2 (15 ounce) cans black beans, rinsed and drained
1/4 teaspoon ground black pepper
1 tablespoon onion powder
1 teaspon garlic powder
1/2 chipotle flakes
1 large can crushed tomatoes
Place all the veggies in a pot and water sautee until they’re soft.
Puree one can of beans with the tomatoes and some water.
Add the puree and the rest of the ingredients into the pot and simmer until everything is combined and the flavours have a chance to meld.