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My Vegetarian blackbean soup:

post #1 of 2
Thread Starter 
I love my soup so much I just felt led to share it! There are 2 ways to make it.

This is my favourite:
Per bag of soaked blackbeans, add
1 med. onion, finely chopped
1 med. tomato, chopped
1 bell pepper, chopped
1 small can chopped green chilis

Add veggies and cook until tender. Season with coarse salt, cumin, and red pepper to taste, and simmer another 30 minutes. You can serve it with a dollop of salsa and/or sour cream if you like. Goes great with flour tortillas or fry-bread!
*Do not salt until beans are tender! Salting too soon will make them tough!

Homestyle:
Per bag of soaked blackbeans, add
1 med onion, finely chopped
2-3 carrots, chopped (peel only if not organic!)
2-3 stalks celery, chopped
1-2 potatoes, chopped
1 med tomato, chopped
1 bay leaf

follow same directions above, only season with salt & black pepper. Don't forget to remove the leaf! Also good with sour cream. Goes best with cornbread!

Both versions taste best reaheated the next day, and it freezes REALLY well.
post #2 of 2
We make a version from 2 cans of black beans. We make this from dried black beans too, now that we have a pressure cooker it goes much quicker.

Start by sauteing an onion in olive oil on medium heat add some ground cumin (about a teaspoon).

I add peppers or carrot or other veggie if we have some.

Then I add 1 can of beans and use a handblender to blend. Then I add the second can of beans and bring to heat. I've also done this in a blender but the handblender makes this much easier.

Delicious and fast!

Important to me anyway, my (DH will eat without) is the garnish:

1 small red onion chopped finely
Chopped cilantro
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Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › Vegetarian and Vegan › My Vegetarian blackbean soup: