Print recipe & shopping list 1 medium Onion, diced
4 cloves Garlic, minced
2 tablespoons Vegetable Broth
In a large soup pot, saute the onion and garlic in the broth over medium-high heat until the onion is slightly transparent.
1 can Black Beans, rinsed and drained, 15 ounces
1 can Canned Red Kidney Beans, rinsed and drained, 15 ounces
1 Canned Chickpeas, rinsed and drained, 15 ounces
1 can Crushed Tomatoes, with jalapenos
2 cups Frozen Mixed Vegetables, corn, green beans, and/or carrots
1 teaspoon Smoked Paprika
1 teaspoon Black Pepper
1 teaspoon Dried Parsley, heaping
1 teaspoon Dried Oregano
Add the remaining ingredients. Cover and cook on medium-low heat for 30 minutes.
For variety, leafy greens like kale or chard and seasonal vegetables like zucchini, carrots, green beans, and corn are especially good in this recipe as a substitution for the frozen vegetables.
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