Plant based Munchies

A journey towards whole food, plant based, healthy eating….

Mexican bean soup

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Mexican bean soup

Mexican bean soup

For those of you followers who are entering cooler weather I thought it would be good to include this hearty soup to suit your mood, despite the fact that Australia is entering the land of sun and salads 🙂

I stumbled upon this idea whilst we were away on holidays and wow, is it yummy.

1 fresh organic corn cob (cut the corn off)

2 carrots, peeled and diced

2 celery sticks, peeled and diced

1 leek, diced

1/2 brown onion, diced

1 zucchini, diced

1 tin red kidney beans, rinsed and drained (and/or other beans)

1 tin crushed tomatoes, rinsed and drained

3-4 cups vegetable stock

1 tsp cumin seeds (or sub cumin powder if that is what you have)

1 garlic clove

1 T tamari sauce

salt, pepper

sprinkle of oregano flakes

Saute leek, garlic and cumin seeds, then add fresh veggies and saute until starting to soften. Add remaining ingredients and simmer until vegetables are cooked.

It’s that easy! And delicious 🙂


Author: Rah

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