Ancho and poblano chiles bring gentle heat to this brothy tortilla soup from the Unbelievably Vegan Cookbook. While we love ours loaded with all the garnishes, customize to your desired taste.

Add the paprika, beans, collard greens and 8 cups water. Bring to a boil over medium-high, then cover, reduce to low and ...

A quick trip to the store, and here we are in my kitchen, Margaritas on hand; after all, we are cooking a Mexican dish, ...

I find these busy winter days call for a thick, comforting soup. This Black Bean Soup is the answer. It’s a vegetarian meal that’s easy and quick to make. The soup has its roots in Latin ...

Be sure to use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo ... Paprika-Pinto Bean Soup with Collard Greens Start to finish: 50 minutes Servings ...

With at least 6 grams of fiber per serving, these comforting vegetarian soup recipes are satisfying and delicious options for ...

I find these busy winter days call for a thick, comforting soup. This Black Bean Soup is the answer. It’s a vegetarian meal that’s easy and quick to make.

Copyright 2025 The Associated Press. All Rights Reserved. This image released by Milk Street shows a recipe for paprika-pinto bean soup with collard greens. (Milk ...

organic tomatoes, organic black beans (with liquid), large carrots (chopped or cut into little cut roundlets), medium onion (diced), garlic cloves (minced), vegetable broth, cumin, chilli powder, hot ...

2. Stir in the spices, adding a little more oil if necessary. Add the beans, stock and season. Bring to a simmer and cook for 25 minutes, partially covered. Stir in the black garlic, blend and check ...

Be sure to use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo ... Paprika-pinto bean soup with collard greens Start to finish: 50 minutes Servings ...