Name: Plant-Based Black Bean Taco Soup
Ingredients: 2 tablespoons grapeseed oil; 1 medium onion, chopped; 1 medium green bell pepper, cut into bite-sized pieces; 1 medium red bell pepper, cut into bite-sized pieces; 2 stalks celery, chopped; 2 medium carrots, chopped; 2 medium jalapeno peppers, seeded and minced; 4 cloves garlic, chopped; 2 (14.5 ounce) cans fire-roasted diced tomatoes; 1 (32 fluid ounce) container vegetable broth; 2 (15 ounce) cans black beans, rinsed and drained; 1 (15 ounce) can pinto beans, rinsed and drained; 0.25 cup frozen corn; 0.5 teaspoon ground cumin, or to taste; 0.25 teaspoon chili powder, or to taste; 0.25 teaspoon smoked paprika, or to taste; salt to taste

Ingredients

2 tablespoons grapeseed oil
1 medium onion, chopped
1 medium green bell pepper, cut into bite-sized pieces
1 medium red bell pepper, cut into bite-sized pieces
2 stalks celery, chopped
2 medium carrots, chopped
2 medium jalapeno peppers, seeded and minced
4 cloves garlic, chopped
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (32 fluid ounce) container vegetable broth
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
0.25 cup frozen corn
0.5 teaspoon ground cumin, or to taste
0.25 teaspoon chili powder, or to taste
0.25 teaspoon smoked paprika, or to taste
salt to taste

Steps

Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.
Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.