Mexican Vibe Bean Soup

• 1 onion
• 4 clove garlic
• Oil for sautéing
• 3 carrots
• 1 bell pepper
• 3 tbsp tomato paste
• 1 can white beans (220g total)
• 1 can chickpeas (220g)
• 750 ml to 1L (3-4 cups) water or vegetable stock
• 1 tsp salt
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp ground coriander
• ½ tsp cinnamon
• ½ tsp chili powder
• Pepper to taste
• Avocado
• Vegan sour cream
• Fresh cilantro
• Cubed tofu
• Bread

Instructions

1. Chop the onion and garlic, then sauté in oil until fragrant.
2. Finely chop the carrots and bell pepper.
3. Add the chopped vegetables to the pan and sauté for 5 minutes until softened.
4. Stir in the tomato paste and cook for another minute.
5. Add the white beans, chickpeas, and water or vegetable stock.
6. Add all the spices: salt, cumin, paprika, ground coriander, cinnamon, chili powder, and pepper to taste.
7. Bring the soup to a boil, then reduce heat and let it simmer for 15 minutes.
8. Taste and adjust seasoning as needed.
9. Serve hot with your choice of toppings: avocado, vegan sour cream, fresh cilantro, cubed tofu, and/or bread.