Vegan Mexican Black Bean And Cabbage Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 large onion, chopped small
2 large carrots, peeled and sliced into thin half moons
3 stalks celery, chopped small
2 potatoes, peeled and chopped small
4 garlic cloves, minced
1/2 large red pepper, cored, seeded, and chopped small
1 (15 ounce) can chopped tomatoes, undrained or 3 tomatoes, chopped
3 cups green cabbage, shredded
2 (15 ounce) cans black beans, undrained
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon dried cilantro or 1 tablespoon fresh cilantro, chopped
1 dash cayenne pepper (to taste)
1/2 teaspoon paprika
1 dash cinnamon
1 dash dried thyme
5 -6 cups water

Preparation

Heat olive oil in a large pot. Add onion, carrot, celery and potatoes and cook, stirring, over medium heat for 10 minutes, till they begin to soften. Add garlic and red pepper, and cook 3 more minutes.
Add tomatoes, cabbage, black beans and spices. Add water to cover, mix well and bring to a boil.
Lower the heat, and simmer for 30-40 minutes, or until vegetables are tender. Serve hot, topped with shredded cheddar cheese.