Jan 10

The black bean soup for vegetarians

Very good and easy to make, thick, hearty soup with zesty flavor.
The whole family ate the soup. I do not add a lot of canned beans as a recipe called for. Used frozen corn. There are so many good things in it I just add one can of black beans and a tin garbonzos. I crushed garbonzos but do not puree anything.

Ingredients for cooking

1 onion, chopped
4 ren onions, minced
1 stalk celery, finely sliced
2 carrots, cut into chunks
2 potatoes, cut into chunks
10 grams of broccoli
1 teaspoon ground black pepper
1/4 teaspoon nutmeg
2 chilies cut askew
1 teaspoon ground cumin
1 tablespoon olive oil
15-ounce can whole kernel corn
15 ounce can crushed tomatoes
15 ounce can black beans
4 cups vegetable broth

Preparation 15 minutes, cooking 30 minutes, 410 cals, for 6 servings.

I like it better than my husband did. It makes quite a bit so I froze several containers. I use 3 cans vegetable broth over 4 cups on the prescription. I just do not want to waste half of the broth in cans and do not have another recipe I will make soon with vegetable broth. I think it still has a rich flavor and spices. It took a while to combine 2 cans of beans and tomatoes in a blender me as the mixture is thick enough. I had to stop the blender several times to stir the mixture with a wooden spoon and get some mixed portion of the bottom before I get to a smooth consistency. Oh, in addition to cutting and blending, most jobs are in the recycling 9 cans.

When I go into my pantry for ingredients vary, I find only low-sodium chicken broth, vegetable broth instead. I also replaced frozen corn, because I do not care for the taste or texture of the tin. I drained and rinsed black beans to reduce sodium content. If not, I followed the recipe exactly the amount of condiments, etc. My husband loved it. He likes Six Tortilla Soup Can (with some changes), but it was still up from a man who grew up in the meat and potatoes. I served with sliced scallion garnish and warm corn muffins. Yummy!