This recipe has been created in collaboration with Right Foods, all opinions are my own.
We are in the height of winter here in New York and there is nothing better than some warm, cozy soup. This potato black bean soup comes together so easily with the help of Right Foods Black Bean and Lime soup! It is vegan, made with real ingredients and so delicious. The soup is great on it’s own or get to add some things to like this!
There are a million reasons to love Right Foods. But here are just a few mine. Of course everything is plant based and vegan friendly. They also have a lot of gluten free products. The products are incredible on their own or great to use as the base of a recipe. You can find many more recipes with their products on my blog. Also, their packaging is sustainable and environmentally friendly which we definitely need more than ever right now. You can find their products at a whole slew of places such as: Whole Foods, Sprouts, Kroger, Publix, Safeway, Wegman’s and more.
This soup is whole foods plant based. There is no oil and it is made from really healthy and hearty ingredients. There are so many good flavors in here and it really is so filling. It is pretty allergy friendly as there is no soy, gluten or nuts! It is a soup for everyone to enjoy.
1 container of Right Foods Black Bean and Lime soup
2/3 cup frozen corn [85g]
4-5 gold baby potatoes [70g]
1/2 bell pepper, chopped [30g]
1/5 red onion, chopped [28g]
1/5 avocado [1 oz]
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
Lime for garnish
Green onion for garnish
- Preheat oven to 425F (218C).
- Cut the potatoes into quarters. Add the chili powder, garlic powder, onion powder and salt to them. Toss to coat. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes until crispy and cooked.
- On the stove add a pot and a few tablespoons of water.
- Add in the chopped red onion, red pepper and corn. Cook for 3-5 minutes.
- Once the vegetables are softened add in the flavor packet of the soup and cook for 1-2 minutes to develop flavors.
- Then add in the soup container content. Fill soup cup to fill line and add to pot.
- Cook for 10 minutes on low until soup has thickened and beans are soft.
- Once potatoes are done add to the soup. Add cayenne pepper if you like the soup spicy.
- On top at the avocado, green onion and some lime juice.