Cooking Instructions
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Step 1
Into a pot over high heat, add
Coconut Oil (2 1/2 Tbsp)
. Once hot, add
Shallot (1)
,
Celery (1 cup)
, and
Red Bell Peppers (1 cup)
. Cook for 3-4 minutes.
Step 2
Add
Vegetable Stock (4 1/2 cups)
,
Ground Cumin (1 Tbsp)
,
Chili Powder (1/2 Tbsp)
,
Diced Tomatoes (1 can)
,
Black Beans (2 cans)
,
Carrots (1/2 cup)
,
Kosher Salt (1/2 Tbsp)
,
Coarse Black Pepper (1 Tbsp)
, and
Garlic (1 Tbsp)
. Stir to combine, then bring mixture to a boil.
Step 3
Add
Frozen Corn Kernels (2 cups)
. Cover, lower heat to medium, and cook for 15 minutes.
Step 4
Top soup with
Tortilla Strips (to taste)
and
Fresh Cilantro (to taste)
right before serving.
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