Kelly Walton submitted this #FoodForChange recipe and says, “My husband and I have been striving to, in addition to Meatless Monday, eat other meatless meals through the week. I try to make a big pot of vegetarian soup on Sunday so that we have healthy leftovers during the week! I used to only cook with black beans and kidney beans but I've been trying to use other kinds of beans in my recipes.”
INGREDIENTS
2 T Canola oil
1/2 c onion, chopped
4 clovers garlic, minced
2 t Taco seasoning
1/2 c green bell pepper, chopped
1/2 c red bell pepper, chopped
4-6 c vegetable stock
4 c Camellia Brand pinto beans, cooked
1 c frozen corn
DIRECTIONS
- Heat a large pot over medium heat. Add oil, onion, garlic, bell peppers, and a pinch of salt and pepper, and stir to combine.
- Continue to cook for 4-5 minutes, stirring often, until the vegetables are soft.
- Add two teaspoons of taco seasoning and stir well.
- Add vegetable stock and stir. Start with 4 cups and then increase if you prefer a soup with more broth. Increase heat and bring to a boil.
- Add cooked pinto beans and corn. Stir, reduce heat to a simmer, and cover pot.
- Simmer covered for 30 minutes.
- Serve soup with additional toppings such as: pepper-jack cheese, avocado, tortilla chips or cornbread.
