Ingredients:
1 15oz can black beans
1 yellow onion
1 carrot
1 pepper (I used red)
6 oz tomato paste
32 oz veggie broth
1 TBSP cumin
½ TBSP paprika
1 TBSP garlic powder
½ TBSP dried cilantro
½ TBSP dried parsley
1 TBSP Apple Cider Vinegar
1 TBSP balsamic vinegar
1 handful crushed tortilla chips
Optional toppings: cheddar cheese, cilantro, plain Greek yogurt, avocado
Directions:
1. Chop veggies
2. Measure out all ingredients
3. Add to crockpot, set to low for ~8 hours
4. Serve warm, refrigerate leftovers, or freeze for later use
Are you as spring weather ready as me!? Excited for fresh spring fruits and veggies?!
We are almost done with soup season…. Personally I’m excited for better weather but definitely love warming comfort food! To celebrate winter finally ending let’s enjoy one last soup recipe: a vegan crockpot soup- doesn’t get any more delicious or easy! At first I wanted to make a Cuban black bean soup but then I found tortilla chips and that immediately transformed it to tortilla soup! Feel free to top with plain Greek yogurt or shredded cheddar cheese if you’re not following a vegan diet. Fresh cilantro and avocado add an extra fresh touch and of course don’t forget the tortillas for the perfect crunch!