killer vegan black bean soup

This soup was super delicious, hearty and tasted meaty and fabulous.

soak overnight+ 2 cups of black beans

In a large deep dish pot brown in olive oil:

1 yellow onion

4 celery stocks

1 jalepeno

4 toes of garlic

Once brown add:

1 L veggie stock

1 L hot water and simmer black beans in broth for 35 minutes

Season soup with

1 Tbsp tequila sunrise

1 Tbsp chipotle chili

1 Tbsp cayanne

2 Tbsp cumin

S+P

the juice and zest from 1 lemon

1 Tbsp red curry paste

1 Tbsp miso

splash of braggs

Once your beans are fork tender zip up 2/3 of the soup with an immersion blender (you want to leave some beans whole for texture).

Now Add:

1 cup corn kernels

1/2 cup of coconut powder (or 1 can of coconut milk)

and continue to simmer for 20 minutes.

Meanwhile cube 1/2 package of herbed tofu and brown it off quickly in olive oil seasoned with S+P.

To finish your soup add the fried tofu and garnish with fresh chives.

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One Comment to “killer vegan black bean soup”

  1. I really liked the soups flavors.I used orange zest and lemon juice. The only thing I didn’t really care for was the thickness. I thickened it a tad. Great recipe!

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