air jordan 13 xiii Vegan Black Bean Soup Recipe

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Directions:
Ingredients:
Finally, this soup is not only vegetarian, it's vegan [link widoczny dla zalogowanych], so this soup can be served to just about anyone at the dinner table. And it's healthy, so the cook can feel good about serving it too!
This soup tends to make a large quantity, but this soup freezes well. It can be frozen in separate servings and reheated for single meals, or it can be refrigerated for several days.
Again, for the busy cook, canned beans can be used instead of cooking beans from scratch.
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Rinse and sort beans. In a pot, add beans and water. According to package directions, beans can either be soaked overnight and then simmered for two hours the following day; or boiled for two minutes, then allowed to soak for one to two hours, and then simmered for two hours afterward; or slow-cooked in a crockpot for several hours. Simmer the beans until tender. Set aside.Heat the olive oil over medium-high heat in skillet, then add onion [link widoczny dla zalogowanych], garlic, and carrots. Saute, stirring constantly, until onion is golden. Transfer to a large pot or Dutch oven.Add the vegetable stock. Next, add chili powder, cumin, garlic salt, and oregano. Bring liquid to a simmer.Add diced tomatoes, green chilies, and corn. Drain the beans (no need to rinse, though) and add to soup as well. Bring soup to a boil, then reduce temperature to low. Cook over low heat with a lid for approximately half an hour.Serve with favorite tortillas or vegan cornbread and enjoy!A Versatile Soup
Vegan Black Bean Soup
If a thinner soup is desired, one or more cups of vegetable stock (or water) can be added until soup reaches desired consistency.
Beans are one of nature's most perfect creations - they are high in fiber and low in fat. That makes them filling and good for people [link widoczny dla zalogowanych], whether they are dieting or not. And they're also pretty tasty, so it's not difficult to look forward to a meal with beans.
1 16-ounce bag dry black beans8 cups water1 ½ cups diced onion3 cloves garlic, minced2 carrots, peeled and diced1 Tbsp. extra virgin olive oil5 cups vegetable stock2 Tbsp. light chili powder1 Tbsp. cumin1 Tbsp. garlic salt1 tsp. oregano2 14.5-ounce cans diced tomatoes1 4.5-ounce can diced green chilies2 cups corn, fresh or frozen
Enjoy this soup - unlike split pea or vegetable soup, this one is slightly spicy and goes well Mexican fare. And it's great year round!
This soup is hearty and is great eaten by itself with a couple of tortillas or a hunk of cornbread as a meal; otherwise, it goes great as a starter for a Mexican or Tex-Mex-themed dinner. For cooks in a hurry, canned beans can be substituted for the dry version here.