Hearty Vegan Taco Soup
"cheesy taco soup"
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Hearty Vegan Taco Soup
ingredients
- 3 cups raw cashews, soaked in water for at least 2 hours
- 3 cans (15 oz each) black beans, drained and rinsed
- 3 cans (15 oz each) pinto beans, drained and rinsed
- 3 cans (15 oz each) corn, drained
- 3 medium onions, diced
- 6 cloves garlic, minced
- 3 bell peppers, diced (any colors)
- 6 cups diced tomatoes (canned or fresh)
- 12 cups vegetable broth
- 3 tablespoons cumin
- 3 tablespoons chili powder
- 3 teaspoons smoked paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
steps
- 1.
Soak cashews for at least 2 hours, then drain and rinse.
- 2.
In a blender, combine soaked cashews with 2 cups of vegetable broth and blend until smooth. Set cashew cream aside.
- 3.
In a large pot, heat a splash of water or vegetable broth over medium heat. Add onions and sauté for 5 minutes until soft.
- 4.
Stir in garlic and bell peppers, cooking for another 3 minutes.
- 5.
Add diced tomatoes, black beans, pinto beans, corn, remaining vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper.
- 6.
Bring to a simmer, cover, and cook for 15-20 minutes, stirring occasionally.
- 7.
Stir in the cashew cream, mixing thoroughly. Adjust seasoning if needed.
- 8.
Serve hot, garnished with fresh cilantro and lime wedges on the side.
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10/21/2023Rain
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