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Creamy Southwestern Soup

Monkey and Me Kitchen Adventures
  • 75 minutes
  • Serves 8

INGREDIENTS

1

Avocado

18

Baby potatoes, skins on, cut into quarters, skins on

2 15.5 ounce cans

Cannelloni beans

2

Carrots, medium small

2

stalks Celery, small

1

Cilantro

2 cups

Corn, frozen

1 tsp

Garlic powder

1

Jalapeno peppers - sliced into thin rings

2

Jalapenos

1

Mexican fiesta microgreens

1/2 tsp

Mexican oregano

1

Onion, medium small

2 tbsp

Onion, dried

1 tsp

Onion powder

2 15.5 ounce cans

Pinto beans

1

Red bell peppers - sliced into thin rings, Mini

1 14.5 ounce can

Tomatoes, fire roasted

1 cup

Vegetable stock

2 tbsp

Gluten free flour

1/4 tsp

Paprika, smoked

1/4 tsp

Paprika, sweet

1/2 tsp

Pepper, fresh cracked

1 tsp

Sea salt

1 cup

Cashews

1 tsp

Cumin

1

Water - just to cover the cashews

2 cups

Almond milk or other plant milk, unsweetened

8 cups

Water