Vegan Southwestern soup
From camie1500 14 years ago
Ingredients
- improvisational cooking - according to personal preference, adjust bean and or tomatoe amount to whatever degree, along with spices. make your food taste just the way you want it to taste! shopping list
- 30-32 ounces canned tomatoes, diced shopping list
- 10 oz black beans (or around 3/4 a small can) shopping list
- 8 oz red beans (or around half a small can) shopping list
- 8-10 oz garbanzo beans shopping list
- 2 cups loosely chopped swiss chard or kale (not packed) shopping list
- 1 small onion - diced shopping list
- 2 garlic clove - minced shopping list
- 2 cups water shopping list
- 1 cup corn (optionally frozen) shopping list
- 2 tsp salt shopping list
- 2 tsp dried dill shopping list
- 1 1/2 tsp black pepper shopping list
- 2 tsp red pepper flakes shopping list
- 1 tsp parsley flakes shopping list
- 1/2 tsp chili powder shopping list
- 1 tsp fresh time leaves shopping list
- 2 tsp dried basil shopping list
- 1 1/2 tbsp cumin shopping list
How to make it
- pour the water Into a large to medium sized pot and place on medium high heat.
- once water is boiling, add black, red, and garbanzo beans. stir 3 minutes before adding tomatoes, onions, and garlic. stir one minute before adding spices. adjust spices to taste
- put heat on med low. cook 20-30 minutes or until all vegetables are soft and tender.
- add swiss chard or kale and cook another 2-3 minutes. turn off heat.
People Who Like This Dish 4
- sad Newburgh, Ny
- Giodrakes Nowhere, Us
- jett2whit Union City, GA
- choclytcandy Dallas, Dallas
- camie1500 Ithaca, NY
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jett2whit
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" It was excellent "