Vegan Taco Soup
a healthy, quick and spicy soup that warms the soul
Equipment
- Instant Pot
- Cutting board
- Knife
- Garlic Press
Ingredients
- 2 cups chopped onions (can use a bag of frozen chopped onions to save time)
- 1 diced red pepper
- 1 diced orange pepper
- 1 stalk chopped celery
- 2 cloves crushed garlic
- 2 15-oz cans rinsed and drained black beans
- 1 16-oz package frozen corn
- 2 15-oz cans diced tomatoes
- 1 tsp chili powder
- ½ tsp cumin
- 2 TB coconut sugar
- 3 cups water
- 1 pinch salt
- cooking spray
Instructions
- Spray the inside of the Instant Pot with cooking spray. (I like to use avocado oil.) Set Instant Pot to Saute setting.
- Dice the onions (or use a bag of frozen chopped onions) and toss into the Instant Pot. Stir occasionally.
- Dice celery and peppers and toss into the Instant Pot. Stir.
- Saute for about 5-10 minutes.
- Add all other ingredients to Instant Pot and stir.
- Close lid and set to 30 minutes on High Pressure.