Tomato, Corn and Black Bean Soup

This soup is REALLY easy to make and so flavourful! Try and use organic canned goods whenever possible. It’s high in fibre, low in fat, a complete protein and yields a ton. A great soup to make on a Sunday night and eat all week long.

Ingredients:

2 tablespoons olive oil

1 large onion diced

8-10 cloves garlic

2 celery stalks, sliced

1 can whole tomatoes

1 can kernel corn

1 can black beans

3 teaspoons cajun spice

1 teaspoon basil

1 teaspoon cumin

1 teaspoon pepper

2 teaspoons sea salt

4 cans of water

1/2 cup wild rice blend

Fresh chopped cilantro and lime to garnish

Method:

In a large soup pot, saute onions in olive oil over medium heat. Add minced garlic, celery, cumin, dried basil and cajun spice. Stir to coat. Add corn, black beans and canned tomatoes along with 4 cans of water. Bring to a boil. Add the wild rice blend and reduce heat and simmer until rice is cooked, about 30 minutes. Turn off the heat and let sit for another 10 minutes and it should be ready to go. Add salt and pepper near the end. Ladle soup into a large bowl and garnish with fresh squeezed lime and chopped cilantro. YUM!

~The Vegan Project