Monday, February 16, 2009

Vegan Black Bean Soup- Recipe Courtesy of YCHRISTINE

A favorite recipe that I have made twice so far and works out perfect everytime. Very quick and easy, well worth taking the time to make this instead of opening a can of some crappy store bought soup.

"Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

The recipe in it entirety can be found here

I strongly suggest the following substitutions. 2 cups frozen kernel corn. I also did not have fresh celery so I used a tablespoon of celery flakes and a can of stewed tomatoes instead of crushed. Great with a grilled cheese sandwich, baked potato. Even better the next day as lunch or leftovers. I hope you will give one of my favorites a try!


1 comment:

  1. Yum!! I love black beans and that sounds delish!