Summary: We were so excited to come across this delicious recipe from the Feasting Freds website, adapted from Cooks Illustrated. We love black beans because they are filling, versatile and good for you. If you like a Latin flare to your food, this dish is for you! It is extremely versatile, and you can feel free to take full liberties in adding different ingredients. This dish is delicious with chunks of avocado, vegan sour cream and vegan cheese piled on top of it.

Share some yum!

We were so excited to come across this delicious recipe from the Feasting Freds website, adapted from Cooks Illustrated. We love black beans because they are filling, versatile and good for you. If you like a Latin flare to your food, this dish is for you! It is extremely versatile, and you can feel free to take full liberties in adding different ingredients. This dish is delicious with chunks of avocado, vegan sour cream and vegan cheese piled on top of it. Add a few organic tortilla chips and you are all set!

Spicy Vegan Black Bean Soup

Yield: serves 6-8

Ingredients:

  • 1 lb dry black beans, rinsed, drained and sorted (equals roughly 2 cups)
  • 2 bay leaves
  • 2 tbs minced chipotle peppers in adobo sauce
  • 5 cups water
  • 1.5 tsp salt
  • 3 tbs olive oil
  • 3 medium or 2 large onions, diced
  • 3 celery ribs, diced
  • 2 carrots, diced
  • 1 bag frozen corn
  • 6 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1.5 tbs cumin powder
  • 6 cups of your favorite vegetable broth
  • 2 tbs fresh lime juice
  • additional salt and pepper to taste

Preparation

Place beans, bay leaves, chipotle peppers and 5 cups water in a large saucepan, cover and bring to a boil. Once boiling, skim off any slimy bits that may have risen to the surface and stir in 1 tsp salt. Reduce heat to low and simmer until the beans are tender, about one and a quarter to one and a half hours. Remove your pan from the heat, discard your bay leaves and set the beans aside without draining them.

As your beans near tenderness, you may start your soup. Heat your olive oil in a dutch oven over medium high heat until shimmering but not smoking. Add your onions, celery, carrots and a half teaspoon of salt, stir to coat and cook until the vegetables are tender and slightly browned – about 10-15 minutes. Reduce your heat to medium low and add your garlic, red pepper flakes and cumin. Cook, stirring frequently, for 3 minutes. Add your cooked beans with their cooking liquid and your broth and increase the heat to medium high. Bring the soup to a boil, then reduce the heat to low and simmer, uncovered, stirring occasionally, for 20 minutes.

Remove 1/3 of the soup and blend (either in a blender or in a separate bowl with an immersion blender) until smooth. Return the blended soup to your pot along with your frozen corn. Simmer on low until the soup is heated throughout, then remove from the heat and stir in your lime juice. Salt and pepper to taste.

This is a hearty dish and would be perfect accompanied by your favorite vegan, gluten free beer, or some delicious hot cider! Thank you to Feasting Freds! (website link)

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