One-Pot Vegan Cauliflower & Bean Soup

🥘 Ingredients

• black beans
  15 oz
• blue corn tortilla chips
  1 unit
• cauliflower florets
  6 oz
• cilantro
  1 bunch
• cooking oil
  1 tbsp
• long green pepper
  1 piece
• southwest spice blend
  1 tsp
• tex-mex paste
  1 unit
• tomato
  1 piece
• tomato paste
  1 tbsp
• veggie stock concentrate
  1 unit
• yellow onion
  1 piece

🍳 Cookware

• medium pot

1. 

   1

   Wash and dry all produce. Halve, peel, and dice yellow onion . Core, deseed, and finely dice long green pepper . Dice tomato into ½-inch pieces. Cut cauliflower florets into bite-size pieces.

   yellow onion: 1 piece, long green pepper: 1 piece, tomato: 1 piece, cauliflower florets: 6 oz
2. 

   2

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until browned and softened ⏱️ 5 minutes . Add another drizzle of oil. Stir in southwest spice blend , tomato, and tomato paste ; cook until fragrant ⏱️ 1 minute .

   cooking oil: 1 tbsp, southwest spice blend: 1 tsp, tomato paste: 1 tbsp
3. 

   3

   Stir black beans and their liquid, cauliflower, tex-mex paste , veggie stock concentrate , and 1½ cups water into the pot with the veggies. Bring to a simmer, then cover and reduce heat to medium-low. Cook until cauliflower is tender and soup has thickened slightly ⏱️ 8 minutes .

   black beans: 15 oz, tex-mex paste: 1 unit, veggie stock concentrate: 1 unit
4. 

   4

   Pick cilantro leaves from stems. Divide soup between bowls and sprinkle with cilantro. Serve with blue corn tortilla chips on the side.

   cilantro: 1 bunch, blue corn tortilla chips: 1 unit