Mexican Bean Soup

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INGREDIENTS

– Peppers – Spinach – Onion – Cloves garlic – Ground cumin – Tomatoes Full Ingredients

Step-by-step instructions!

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Heat oil in a large pot or dutch oven over medium heat. Sauté peppers, onions, and garlic until the peppers and onions are slightly translucent.

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Add the spinach and cumin when the pepper mix is done cooking. Cook an additional 5 minutes over medium-high heat.

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Add tomatoes, green chile peppers, and broth – bring to a boil and cook 15-20 minutes until the ingredients are soft enough to puree.

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Blend with an immersion blender until the soup is smooth. Or use a potato masher to combine the ingredients. Season with salt to taste.

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If you want to freeze this soup, cool it down first, then transfer it to an airtight container and freeze. It will keep in the freezer for up to 3 months!

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Swipe up for full recipe!

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