2 TBSP olive oil
1 15 oz. can of black beans (I use Eden )
1/2 cup canned refried black beans (we use Amy's Vegetarian )
1 small red bell pepper diced
1/2 jalapeno minced
3 carrots chopped
3-4 celery stalks chopped
2 medium onions
3 medium cloves garlic minced
1/2 head of kale chopped
2 tsps cumin
1/4 tsp ancho chili powder
1/4 tsp chipotle chili powder
2 bay leaves
Sea salt and black pepper to taste
water (to make veggie stock)
Yummy optional additions....brown rice or quinoa, guacamole, cilantro, vegan sour cream.
Add all veggies (except kale- the kale goes in at the end) to a soup pot with 2 TBSP olive oil. Saute for 5-10 minutes add dry spices and salt and pepper. Add water to cover to make veggie stock. Add bay leaves, bring to a simmer and simmer for 10 minutes. Add the rest of the ingredients (including kale) and when simmer returns cook for another 10 minutes. Add optional stir ins/toppings if you'd like, and enjoy!
