Sunday, April 1, 2012
Black Bean Soup
I decided to use the whole can of coconut milk rather than the suggested 1/4 cup. Soup seemed to need more liquid and I didn’t want to waste it. I also pureed maybe 1/4 of the soup. I made homemade tortilla chips, just cut up tortillas, sprinkle with oil, season with salt, garlic powder and pepper and bake for 5-10 minutes in 350-degree oven.
Black Bean Soup (Vegan Yum Yum Cookbook)
Makes 2 servings
1 – 2 tablespoons vegetable oil, your choice
1/4 cup minced onion
1 medium carrot, sliced into thin coins
2 small ribs of celery chopped
1/4 cup diced red pepper (plus a little extra for garnish)
1/2 teaspoon thyme
1/4 teaspoon cumin
black pepper to taste
1 14 oz. can black beans, undrained ( drained mine then added more liquid)
1 14-oz can diced tomatoes
1/2 teaspoon salt
1 tablespoon low-sodium tamari or soy sauce
1/4 cup coconut milk
diced red pepper for garnish
Heat the oil in a large, heavy-bottomed pot over medium heat. Add the onions and cook for 1 minute. Add the carrots and cook for 3 minutes. Add the celery and cook for 2 minutes. Add the red pepper, thyme, cumin, black pepper, beans, tomatoes, salt and tamari and stir well.
Cover the let the ingredients cook for 5 minutes. Remove cover, stir and let simmer for an additional 5 minutes. Taste for seasoning and add more salt, if needed. Turn off the heat and stir in the coconut milk (I used full can but 1/4 cup is orig. recipe)
***Puree part of soup – optional.