Spicy Bean and Veggie Soup

Recipe JOEL GRACE

One of my favourite comfort foods in winter is this hot and spicy soup. Hearty, chunky, very tasty, and so easy on your digestion. Better yet, there’s no onion or garlic in this recipe so it’s perfect for those who suffer IBS symptoms.

SERVES 6

Ingredients (use organic where possible):
6-8 large tomatoes, diced
3 carrots, diced
3 celery stalks, diced
2 cobs of corn, kernels removed
3 cans of beans of your choice
(I use a mix of black beans and red kidney beans, in BPA-free cans)
1-2 cups water
Spice mix (I use 3 tsp paprika,
2 tsp cumin, 1 tsp coriander,
1 tsp oregano, ½ tsp turmeric plus salt and pepper)
¼ cup apple cider vinegar

Method:
Place everything in your slow cooker, stir to combine, and cook for six hours until ready. Serve with coconut yoghurt, corn chips, and top with diced avocado and cucumber with a squeeze of fresh lime.

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Vanessa Finnigan is the founder, editor and publisher of Holistic Bliss.
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