Vegan Mexican Black Bean and Cabbage Soup

Name: Vegan Mexican Black Bean and Cabbage Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 cups, 8 serving(s)
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped small; 2 large carrots, peeled and sliced into thin half moons; 3 stalks celery, chopped small; 2 potatoes, peeled and chopped small; 4 garlic cloves, minced; 1/2 large red pepper, cored, seeded, and chopped small; 1 (15 ounce) can chopped tomatoes, undrained or 3 tomatoes, chopped; 3 cups green cabbage, shredded; 2 (15 ounce) cans black beans, undrained; 1 tablespoon dried oregano; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 teaspoon chili powder; 1 teaspoon dried cilantro or 1 tablespoon fresh cilantro, chopped; 1 dash cayenne pepper (to taste); 1/2 teaspoon paprika; 1 dash cinnamon; 1 dash dried thyme; 5 -6 cups water

Submitted by KosherFoodie

"I love the combination of cabbage and black beans. My toddler will eat any kind of bean, so this is a great way to sneak in protein and colorful veggies! Feel free to vary the vegetable combination based on what you like, or have on hand. This is a great soup for meatless Mondays. Serve topped with shredded cheddar, and warmed corn tortillas."

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Ready In:: 55mins
Ingredients:: 22
Yields:: 8 cups
Serves:: 8

ingredients

2 tablespoons olive oil
1 large onion, chopped small
2 large carrots, peeled and sliced into thin half moons
3 stalks celery, chopped small
2 potatoes, peeled and chopped small
4 garlic cloves, minced
¹⁄₂ large red pepper, cored, seeded, and chopped small
1 (15 ounce) can chopped tomatoes, undrained or 3 tomatoes, chopped
3 cups green cabbage, shredded
2 (15 ounce) cans black beans, undrained
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt
¹⁄₂ teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon dried cilantro or 1 tablespoon fresh cilantro, chopped
1 dash cayenne pepper (to taste)
¹⁄₂ teaspoon paprika
1 dash cinnamon
1 dash dried thyme
5 -6 cups water

directions

Heat olive oil in a large pot. Add onion, carrot, celery and potatoes and cook, stirring, over medium heat for 10 minutes, till they begin to soften. Add garlic and red pepper, and cook 3 more minutes.
Add tomatoes, cabbage, black beans and spices. Add water to cover, mix well and bring to a boil.
Lower the heat, and simmer for 30-40 minutes, or until vegetables are tender. Serve hot, topped with shredded cheddar cheese.