A dash of black lime or 1 ½ tablespoons lime juice
Guacamole or avocado
2 tablespoons torn cilantro
Step 1In a large soup pot heat the oil over medium-low heat. Sauté the onion, garlic, and carrots for 3 to 4 minutes.
Step 2Add the cumin, chili or taco seasoning, and chipotle and thoroughly combine with the vegetables.
Step 3Add the beans and three cups of the vegetable broth. Bring to a boil and lower heat to medium for 20 minutes. It will look like a low boil. Stir occasionally to make sure the beans don’t stick to the bottom of the pot. If the soup is getting too thick, add more vegetable broth. Optional: Blend half the mixture in a high-speed blender and return to pot. Stir thoroughly and check seasonings. Add more salt and pepper, if needed. Finish with a dash or two of smoked paprika and a dash of black lime (if you can find it!) and stir
Step 4 Optional: Stir in kale. Top each serving with a dollop of plain plant-based yogurt or sour cream , avocado, and cilantro.
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I’m Lisa - Here my family and I cook, eat and grow deliciously uncomplicated, healthy food made with lots of love, laughter, joy, and of course, fruit and vegetables.
People always ask me what I eat and how to prepare my recipes. This blog is dedicated exactly to that. Please contact me if you have any questions or just want to say hi!