Easy Vegan Beans Soup

 In the beginning of the Covid-19 pandemic, the grocery stores did not allow customers to stroll between the aisles freely. Social distancing and food supplies were also inadequate. People tended to choose foods that could be stored for a long time, such as canned beans, tomatoes, or ready-made pasta sauces. This is a difficult time we are facing now. It does not mean that we have to stop living.  I will now introduce to you a special recipe to make a quick pot of soup using easy to find ingredients that are probably already in your kitchen. With a little imagination, this soup can be served for your family to Enjoy. I believe that every chef always has a creative sense when looking at available ingredients instead of having to search for ingredients that are hard to find especially during this period.

Ingredients:

1 can pasta sauce (any kind)

1 can black beans, washed and drained

1 cup frozen corn 

6 cups of vegetable broth or water

2 fresh tomatoes, chopped

1 cup chopped onions

3 garlic cloves, minced

1 tsp of salt, cumin, and paprika

1 tsp of dried oregano and basil

2 tbs olive oil

Directions:

In a medium pot over medium heat, add oil, minced garlic cloves, onions, cumin, paprika, oregano, and basil. Cook for a few minutes.

Add chopped tomatoes, pasta sauce, and water. Bing to boil.

A

ad

d beans and corn. Bring back to boil and adjust the seasoning with salt and pepper. At this point, you can add 1 tbs sugar to balance the acidity in the soup because of the tomatoes. Cook for ten minutes and the soup is ready to serve.

Tips: if you have corn chips , break some of them on top of the soup, 

If you have fresh avocado, slice a few pieces on top.

Because I am Vietnamese, I like to pour this soup over a bowl of rice.