Vegan Chipotle
Black Bean Posole
Ingredients:
1 medium sized onion
2 cloves of garlic
24 Petite Mini-Carrots
5 stalks of Celery
1 cup of Corn
5 big leafs of Mustard Greens
5 big leafs of Kale
1 large Pasilla Pepper
2 cups of black beans
2 cups of hominy/posole
1 tbsp of Mexican Oregano
8 cups of Veggie Broth
1 can of chipotle peppers in adobo sauce - 7oz
Cilantro - A handful
Chop up all the vegetables into bite sized pieces. I prefer taking the stalks off the mustard greens and kale but it doesn't matter if you leave them in.
Take a big soup pot and dump the onion, carrots, celery, pasilla pepper and veggie broth in. Cook on medium heat for about 10-15min simmering til your carrots are soft but still firm. Add the remaining ingredients which include the hominy/posole, black beans, mustard greens, kale, corn, cilantro and oregano. Take the can of chipotle peppers in adobo sauce, chop up the peppers and then add all the peppers and all the sauce into the soup. Add fewer peppers if you don't like it spicy. Let it simmer for 5-10min til everything is cooked.
For garnish, I took half an avocado and cut it up into small pieces. I placed avocado and fresh cilantro on top of the soup. I had it with brown rice. This is good to serve with any rice, tortillas or tostadas you might have on hand.