Vegan Three Bean Soup

5 from 1 vote

Tex-mex flavors of lime and cilantro permeate a quick and easy bean soup that goes perfectly with tortilla chips and guac.

Prep Time15

Cook Time15

Course: Entree/Soup, Soup

Cuisine: Southwest

Servings:

Calories: 484kcal

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!

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