Packing, Sewing, and Black Bean Soup!
This isn't an original recipe, it's one that I found while staring starry-eyed at my favorite blog search- Taste Spotting. The recipe comes from Vega-Licious, and I've made it several times now. It's quickly become my favorite black bean soup recipe -it's so comforting. If you're pining away for the perfect black bean soup (and of course you are), seriously give this one a try. It's thick, and savory and cumin-y (yep, that is now a word). And, as usual it's even better the next day! The full recipe makes a LOT of soup, so I usually cut it in half which still makes about 8 + servings. Top it with some crushed baked tortilla chips, avocado and fresh tomatoes. So good.
Here is the link to the recipe: Vega-Licious Vegan Black Bean Soup (you have to scroll down a bit as this takes you to all of her soup recipes).
Of course, I don't follow the directions to the letter- because what fun would that be? Here are the things I change.
- As I mentioned before, I usually cut the recipe in half, so I only use 2 cups of dried black beans.
- I don't add the cayenne pepper, but use Mrs. Dash Chipotle spice blend instead (regular chipotle chili pepper would be delicious as well), because it provides less heat but a little more smokey chili flavor.
- Instead of plain old crushed tomatoes, I use fire roasted diced tomatoes instead and just mash them up in the soup.
- And I'm not always a huge cilantro fan, so to still get some of that brightness at the end of the cooking process, I add the juice of one or two limes during the last 5 minutes or so of cooking. Mmmmm mmmm good!
|Black Bean Soup with a side of pear :)|