It's about soup weather!

Try something new this fall, learn to make this hearty & healthy vegan bean soup soup

😋 WHY MAKE THIS RECIPE? It's loaded with a variety of beans, fresh corn, & authentic Mexican spice. It's also vegan, gluten and dairy-free.

Don't forget about the ambience!

Veggies
Onion
Chili

Saute onions & peppers

Add corn & saute

1

2

Frozen white shoepeg  corn is best for this soup.

Saute seasonings

Add flour

3

4

This will bring out the spice's oils and flavor in your soup.

This will form a roux. This is what makes your soup rich and creamy.

Add broth

Add beans

5

6

Veggie or chicken broth if you prefer.

Thick Brush Stroke

Add a variety of beans. I add navy beans, pinto,& chickpeas. If you have a favorite type of bean, go for it and add them. Any variety will be good in the soup. 

Stir & cover with lid

Simmer

7

8

Medium Brush Stroke

A great idea is to serve my vegan beer bread with this chile. It only takes 10 minutes to mix up, then bake for warm yeasty tasting bread.

Cheese
Medium Brush Stroke

Head over to Intentional Hospitality and print this recipe for later. Your family will be glad you did! Don't forget to pin it on your pintrest board for yummy recipes to try.