Fall is in the air, its the perfect time to get out the crock pot and start putting it to use. Plant-based, easy to make and delicious, this vegan tortilla soup is the perfect fix for cuddling up on the couch and watching a movie.
1 jar medium picante salsa (16oz)
2 cups cashew milk (blend 1.5 cups cashews with water to make creamy milk) or use vegetable broth
2 cups of frozen corn
1 cup black beans
1 cup red beans
1/2 red onion
1 can chilies
1 tbsp cumin
2 scoops KOYAH spinach
Water to desired consistency
salt and pepper to taste
Put all ingredients except cilantro in crock pot and cook on low for 4 hours. Liberally chop and garnish cilantro on soup when finished cooking.
We love to see what you're mixing up with KOYAH. Please don't forget to tag us in your photos!