Warming Vegan Mexican Bean Soup for Winter

Ingredients

• 400 grams kidney beans (canned, rinsed and drained)
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 400 grams diced tomatoes (canned)
• 1 liter vegetable broth
• 2 teaspoons cumin
• 2 teaspoons chili powder
•  salt and pepper to taste
• 2 tablespoons olive oil
•  fresh cilantro and lime wedges for garnish

Instructions

1. 1 Heat the olive oil in a large soup pot over medium-high heat.
2. 2 Add the onion, garlic, and bell peppers and sauté until soft (about 5 minutes).
3. 3 Add the cumin and chili powder and stir well to coat all the vegetables.
4. 4 Then add the diced tomatoes, kidney beans, and vegetable broth.
5. 5 Bring to a boil, then reduce heat and let simmer for 20 minutes.
6. 6 Season with salt and pepper.
7. 7 Serve the soup in bowls, and garnish with fresh cilantro and a lime wedge. Delicious with a slice of fresh bread!