Hearty Vegan Chipotle Triple Bean Soup
Servings 6 servings
Calories 180kcal
Ingredients
- 2 cups canned diced tomatoes in juice, no salt added (480 grams)
- 1 medium sized cooked sweet potato, skin peeled (180 grams)
- 2 cups vegetable broth
- 2 teaspoons chipotle paste
- 2 cups baby bella mushrooms, chopped (170 grams)
- 3 cups packed kale, roughly chopped (100 grams)
- 1 cup canned black beans no salt added, rinsed and drained
- 1 cup canned kidney beans no salt added, rinsed and drained
- 1 cup canned cannellini beans, rinsed and drained
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
Instructions
- Make broth by adding the diced tomatoes, cooked sweet potato, vegetable broth, and chipotle paste to a blender and blend until smooth.
- Add mixture to a medium or large sized pot over low to medium heat, cover, and bring to a simmer, about 7-10 minutes.
- Add mushrooms, garlic powder, chili powder, and onion powder and stir to incorporate. Cook until mushrooms soften a bit, about 5 minutes.
- Add kale and cook for another 1-2 minutes.
- Stir in beans and heat through, about 2 minutes.
- Top with fresh cilantro and avocado if desired.
- Enjoy!
Notes
Prep time does not include time to make sweet potato. If you do not already have a cooked sweet potato, simply preheat the oven to 375 degrees Fahrenheit, pierce the sweet potato with a fork a few times, and bake for 40 minutes or until soft to the touch.
Nutrition
Serving: 1g | Calories: 180kcal | Carbohydrates: 34g | Protein: 9g | Fat: 1g | Sodium: 380mg | Fiber: 10g | Sugar: 7g