If you want that flavor, but with less of a punch, try my Pickled Jalapeños. Jalapeños: If you want a real kick to your soup you could add some fresh sliced jalapeños.My Blender Salsa or my Pico de Gallo would be fantastic in this. Salsa: This soup already has a lot of great flavor to it, but I must admit that I love adding salsa to bean soups.They are a great topping for this and my Chicken Enchilada Soup. Tortilla Strips: You can often find tortilla strips near the croutons in the grocery store. Other great options would be cooked quinoa or brown rice. White Rice: While this isn’t the healthiest option, adding some white rice to this soup, stretches it a little further and fills up my kids who are going through growth spurts.Our family loves this soup with a variety of toppings. Black beans can be soaked overnight and then used in this recipe.įor a detailed look on how to make the best black beans from dry beans, check out this article. You will need approximately 2 1/4 cups dry beans to equal what is needed for this recipe. If you would prefer to use dried black beans instead of canned, that will work just fine. This soup is made with no meat, we aren’t using any dairy in it or to top it, and we have used vegetable stock in it. While vegetarianism is simply not eating meat, vegans don’t eat dairy products, eggs, or honey either. Vegan dishes are dishes that don’t use any animal by products. Additionally, all of the rich flavors make it satisfying to people who are meat eaters. This is a very easy recipe to make vegan. Then adjust the seasonings by adding more salt and pepper or hot sauce if you wish. Make sure to scrape up the browned bits from the bottom of the pot. To the sweet potatoes add the black beans, seasonings, and vegetable stock. Stir occasionally until they begin to soften, about 10 minutes. In a large dutch oven, sauté the sweet potatoes in olive oil. Then you should pull out one cup of the beans and, using a fork, smash them. They are packed in a liquid that contains a lot of sodium, so rinsing them is key. An important step in this recipe is draining and rinsing the beans. That being said, it is full of delicious flavors that make it a hearty delicious dinner. With just a handful of easy to find ingredients this is an inexpensive and quick meal. If you are working on integrating more meatless meals into your family’s rotation, this Vegan Black Bean soup is the perfection addition. But one recipe that our whole family loves is this delicious Black Bean Soup recipe. Sometimes it involves making two different meals. It hasn’t been the easiest transition trying to figure out how to get this kid enough calories. It’s super easy to defrost and reheat on a lazy evening when the last thing on your mind is to slave away in the kitchen.Recently one of our kids decided to try on vegetarianism. If you have the time and energy, you can even cook an extra-large pot of bubbling bean soup and freeze any leftovers for another day. And, it will save you some time in the kitchen as the beans will be much softer. Soaking beans before cooking helps to break down some of the complex sugars which can cause digestion difficulty for some people. Just remember to soak the beans for at least one hour in water, but preferably more. This soup recipe comes together relatively quickly. The amazing quality about beans is that they add a thick, meaty texture to soup making it a very economic, wholesome meal to prepare for a large group of people. It’s hearty, flavourful and loaded with all the goodness mother nature has to offer.īean soup is one of those classic recipes that we pull out whenever the first signs of winter become evident. The inviting aroma of a thick bean soup cooking slowly on the stove is just what we need on a cold winter’s day.
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