Hearty Vegetable Bean Soup

I have recently adapted to a whole foods, plant-based diet for health reasons. I enjoy finding recipes that I can make for myself and my husband who still loves his meat.

Add Cabbage

1 cup sliced carrots

1 cup thinly sliced zucchini

¾ cup chopped onion

½ cup chopped sweet red pepper

1 tablespoon olive oil

2 cans (14-½ ounces each) vegetable broth

1 can (16 ounces) kidney beans, rinsed and drained

1 can (16 ounces) chili beans, undrained

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1 can (14-½ ounces) stewed tomatoes, cut up

1 cup frozen white or frozen shoepeg corn

4 teaspoons ground cumin

¼ teaspoon cayenne pepper

2 tablespoons minced fresh cilantro

Directions at tasteofhome.com

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