The featured healthy vegan recipe this week is…
A Tex-Mex inspired soup from The Simple Veganista!
The days are getting cooler, but that only makes home-cooked meals that much better. They’re something warm and comforting you can look forward to after a long day.
Here’s a slow cooker dish filled with flavour to help you transition to autumn.
For this Tex-Mex Quinoa Veg Soup you are going to need:
- beans (red, black, white, pinto, or kidney beans, or some combination of them)
A bunch of veggies:
- yellow onion
- whole kernel corn (feel free to use fresh, if you have it, or frozen)
- diced tomatoes (with green chilies)
- tomato paste
- vegetable broth (like this low sodium, organic one from Pacific Foods)
Some herbs and spices:
- bay leaves
- chili powder
- garlic powder
- salt and pepper
This is a slow cooker dish and using a Crock-Pot can sure make things easier.
But don’t worry if you don’t have one because the cooking instructions on The Simple Veganista come with two options, including one for stove top cooking.
You may also want to check out: Oil-Free Vegan Sweet Potato & Black Bean Breakfast Hash