5F Health For Life

Ingredients:

• 2   15 oz. cans cannellini beans, rinsed and drained, divided
• 2  cups vegetable stock or broth, divided
• 1   celery stalk, diced
• 1  onion, diced
• 4  garlic cloves, minced
• 1  jalapeno pepper, seeded and minced
• 1  red bell pepper, seeded and diced
• 2  tablespoons fresh cilantro, chopped
• 1  cup frozen corn
• 1 ½  cups canned white hominy, rinsed and drained
• ½  teaspoon cumin powder
• ½ teaspoon coriander
• 1  teaspoon chili powder
• 2  tablespoons nutritional yeast flakes
• 2  teaspoons lime juice
• 1  7 oz. can diced green chili peppers
• ¾  teaspoon salt
• ¼  teaspoon black pepper

Directions:

1. Place 1 can of rinsed and drained cannellini beans in a blender with 1 cup of vegetable stock and blend until smooth and creamy.
2. In a large soup pot over medium-high heat, sauté the celery, onion, garlic jalapeño, and bell pepper in ½ cup of the vegetable stock.
3. To the pot of vegetables, add the remaining ½ cup vegetable stock, the remaining half of the beans, the creamy bean mixture, and the remaining ingredients.
4. Cook over medium heat for 20-30 minutes or until vegetables are tender and broth is creamy.
5. Serves 4

Recipe by Kim Campbell at Plant Pure Chef