Ingredients:
2 can kidney beans
1 can black beans
1 can pinto beans
Vegetable Broth (oil free)
1 cup chopped onion
2 cups spinach
1 cup corn
Cilantro
Garlic Powder
Basil
Cumin
Sriracha
Mustard
3 tablespoons tomato sauce
Instructions:
Add a splash of vegetable broth to a pot and saute’ onions in cilantro, basil, garlic powder, and cumin for 8 minutes on high heat. Add 3 cups of vegetable broth. Add kidney beans, black beans, pinto beans, a squirt of Sriracha, a squirt of mustard and 3 tablespoons of tomato sauce. Add spinach and corn and cook for 10 minutes.
(Note this soup is great with a baked potato or rice.)
