Hearty Vegan Chipotle Triple Bean Soup

Ingredients

• 2 cups canned diced tomatoes in juice, no salt added (480 grams)
• 1 medium sized cooked sweet potato, skin peeled (180 grams)
• 2 cups vegetable broth
• 2 teaspoons chipotle paste
• 2 cups baby bella mushrooms, chopped (170 grams)
• 3 cups packed kale, roughly chopped (100 grams)
• 1 cup canned black beans no salt added, rinsed and drained
• 1 cup canned kidney beans no salt added, rinsed and drained
• 1 cup canned cannellini beans, rinsed and drained
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• 1 teaspoon onion powder

Instructions

1. Make broth by adding the diced tomatoes, cooked sweet potato, vegetable broth, and chipotle paste to a blender and blend until smooth.
2. Add mixture to a medium or large sized pot over low to medium heat, cover, and bring to a simmer, about 7-10 minutes.
3. Add mushrooms, garlic powder, chili powder, and onion powder and stir to incorporate. Cook until mushrooms soften a bit, about 5 minutes.
4. Add kale and cook for another 1-2 minutes.
5. Stir in beans and heat through, about 2 minutes.
6. Top with fresh cilantro and avocado if desired.
7. Enjoy!