Soup season is not over yet, people. Neither is my husband’s three month countdown to better health. He’s getting a little grumpy with me some days, though. But I press on to give him healthy meals like this one. I press, press, press, because I’m a presser by nature.
This big pot of vegan soup is chock full of good stuff and even utilizes some convenient canned goods. Canned beans are so easy and one of the few things I will still buy in a can. They give this soup all kinds of protein and heartiness. If your not trying to eat vegan, you could top this with sour cream and cheese. I cut some strips out of some whole wheat tortillas and baked them in the oven until they were crunchy and it was the perfect topping.
–I’ve been on a pepper buying kick lately. I know they aren’t in season, but every time I go to the store I buy the three pack of the red, yellow and orange bell peppers. I usually slice them up to dip in my hummus, but I added them to this soup and I loved it.
–Like I said above, you could add cheese or sour cream if you are not concerned with making this vegan. Also, you could use chicken stock in place of the vegetable stock. You could also add chicken to the soup itself.
–I love a squeeze of fresh lime juice in each bowl.
–This could easily be made in a slow cooker too.
- 2 (15-ounce) cans diced tomatoes, divided
- 1 large onion, chopped and divided
- 2 cloves garlic, peeled
- 2 tablespoons extra virgin olive oil
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 orange bell pepper, seeded and chopped
- 4 cups vegetable stock
- 1 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (14-ounce) can corn, rinsed and drained
- ¼ cup roasted salsa verde
- The juice of two limes
- 2 tablespoons chopped fresh cilantro
- Chopped green onion
- Process 1 can of tomatoes, half of the chopped onion, and 2 garlic cloves in a blender until smooth. Set aside.
- In a large soup pot, heat oil over medium-high heat until hot. Add the remaining onion and the red, yellow, and orange chopped peppers and cook until crisp tender. Add the vegetable stock, chili powder, cumin, oregano, salt and pepper. Stir in the reserved tomato-onion puree. Add both beans, the corn, and the salsa verde. Stir. Bring to a boil, then reduce heat to a simmer. Simmer for 15-20 minutes. Stir in the lime juice and chopped cilantro right before serving. Garnish with chopped green onion, if desired.