Posts tagged ‘black bean soup’

April 6, 2012

red pepper black bean orzo soup

If you have a tetra pack of tomato or red pepper soup in the back of your pantry just waiting for some inspired idea other than grilled cheese, then this mexican spin might be just for you. This isn’t my usual approach to soup… that is tossing canned and tetra pack ingredients together and serving after only a quick boil.. but today it was just what was required. I had hungry chicken coop fencers to feed and only a few minutes to put something hearty on the table. While this soup didn’t have the slowly simmered away all day with love taste… it certainly had a great chili kick and enough fuel to keep us all going through the afternoon (and saw the completion of the chickens happy new home in the forest!)

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May 3, 2011

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.