This soup was really good.
So was a weekend walk in the park with Jonathan and M. We enjoyed the fall colors and even took some pictures of a little girl in the leaves.
Somehow, in the midst of all of the picture-taking and leaves, Jonathan and I managed to lose my glasses. I had hung them in the neckline of Jonathan’s shirt to hold while he snapped some shots of M and I. And then, after we were in the car again, we couldn’t remember. Had he given them back to me? Were they in the car? I reached up to make sure they weren’t on my head. (I’ve totally done that before. :0)
They were nowhere to be found. The wind started blowing, and our stomach’s were growling, but we kept searching: in the car, in the leaves, under trees…
We prayed. We prayed many times, actually, together and separately. And then, just as I was about to call off the search, under a distant pile of wind-blown leaves, Jonathan kicked something brown and shiny. My glasses.
I was overjoyed. Not that I wouldn’t really love to have a new pair of glasses, but I was hoping to wait until we have a little more money–til Jonathan is done with anesthesia school. But glasses–they really are a little thing.
And I’m so thankful for a Heavenly Father who cares about little things like glasses. Do you need a little miracle today? I know who you should talk to…
Okay, I’m not exactly sure what parks and leaves have to do with soup, but here we go.
This soup: it is fast, easy, and very yummy. And, it is especially delicious after spending and windy, chilly day out at the park.
Vegan Three Bean Soup
- 1 medium onion chopped
- 1/2 green bell pepper chopped
- 2 cans black beans 15 ounce cans
- 2 cans pinto beans 15 ounce cans
- 1 can kidney beans 15 ounce can
- 1 can yellow sweet corn kernels 15 ounce can, or use 1 1/2 cups of frozen sweet corn
- 2 cans petit diced tomatoes 15 ounce cans
- 2 1/2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper or more to taste
- 1/2 cup fresh cilantro stemmed and roughly chopped
- 1 1/2 teaspoon salt or to taste
- 2 limes juiced
- Saute onion and bell pepper in about 1/4 cup of water for about five minutes.
- Place all ingredients except for cilantro in large pot. Bring to boil. Allow to simmer for about 15 minutes. Add cilantro just prior to serving.
- Serve with your favorite tortilla chips, diced avocados, and/or vegan cheese!