Fire Roasted Tex Mex Soup

For the past year Rob and I have been working on going more plant-based. I'm not certain we'll ever be 100% plant-based but I cannot deny that more veggies has been good for my helping my body to heal. 

This Plant-Based (Vegan) Fire Roasted Tex Mex Soup is one of the recipes from my upcoming program and one that will stay in rotation for my family. I thought I'd give you a sneak peak. 

BONUS: This one makes enough for leftovers...or what I like to consider it: meal prep.

Ingredients:

• 1 Tbsp extra-virgin olive oil
• 1 medium yellow onion, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 1 cup (140 grams) quinoa, uncooked
• 1 zucchini, chopped
• 1 jalapeno, seeded and diced
• 1 lime, juiced
• 1 can (14 oz) (400 grams) corn, drained
• 1 can (15 oz) (425 grams) diced fire roasted tomatoes with green chilis
• 1 can (15 oz) (425 grams) diced fire roasted tomatoes
• 1 can (15 oz) (425 grams) pinto beans, drained and rinsed
• 1 can (15 oz) (425 grams) black beans, drained and rinsed
• 2 Tbsp tomato paste
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 2 bay leaves
• 6 cups (1.4 L) vegetable broth
• sea salt to taste
• fresh ground pepper to taste
• 5 oz spinach (140 grams), organic if possible.
• Avocado (optional for topping)

Directions:
In a large Dutch oven or soup pot, heat the oil and add the onion, carrots, and celery. Sauté for 3-5 minutes, until the veggies start to become aromatic.
Add the remaining ingredients EXCEPT the spinach and avocado. Stir to combine well.
Bring to a boil, cover, and then reduce heat to low to simmer for 45-60 minutes. Add more broth or water as needed. Stir in spinach, and taste for seasoning.
Top with avocado slides right before serving. Enjoy!
 This soup will keep in an airtight container in the refrigerator for up to 5 days. It also freezes well – just be sure it’s fully cooled before putting in the freezer, with as little air as possible in the airtight container.

If you give this one a try let me know what you think!

☮️♥️🥦 Jen