Mexican Vegetable Soup

Time: 10 minutes Makes: 12-15 sliders

INGREDIENTS:

• 1 bag Artisan Tropic Sea Salt Plantain Multi-Pack
• 6 cups vegetable stock
• 2 Tablespoons olive oil
• 1 15 oz. can diced tomatoes
• 1.5 cups black beans (about 1 15 oz. can, drained and rinsed)
• 1.5 cups kidney beans (about 1 15 oz. can, drained and rinsed)
• 2 cups corn kernels, fresh or frozen
• 2 medium sweet potatoes
• 1 red bell pepper
• 1.5 cup sliced kale, large stems removed
• 2 cloves garlic
• 1/2 onion
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Top with (all optional)

• Sour cream or plain greek yogurt
• Cilantro
• Lime

INSTRUCTIONS:

1.  Dice the onion, bell peppers, sweet potatoes, and mince the garlic.
2. In a large pot, heat the oil over medium heat. Add the garlic, onion, bell peppers, and sweet potatoes. Saute for about 4-5 minutes, stirring occasionally.
3. Pour in the vegetable stock and diced tomatoes. Stir in the seasonings. Bring the soup to a simmer, and allow it to cook for about 15-20 minutes, stirring occasionally.
4. Stir in the corn, beans, and kale. Simmer for about 5-10 more minutes, stirring occasionally.
5. Season to taste with more salt and pepper.
6. Serve immediately, or allow the soup to cool, then divide it into 6 meal prep containers. Refrigerate until you're ready to reheat, then drizzle with a little sour cream, cilantro, and lime, and enjoy!