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.

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