Louise’s Black Bean Soup

I’m so lucky!  We have friends we stay with fairly often on the Front Range, whether they’re home or not!  We like it best of course, if they’re there.  We dedicate our visits to what we call “chill and swill;” essentially hanging out, eating, visiting galleries, wineries, and breweries, laughing, and generally enjoying each others’ company.  Louise ALWAYS makes yummy meals for us, and now that we’re vegan, she planned a vegan feast that included this yum-yum-yummy soup from Busy Cooks.  What a great friend, right?!

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Chop a few things, open a few cans and you have soup….pretty much, anyway!  🙂

ingredients

  • 1/4 cup veggie broth
  • 1 onion, chopped
  • 3-4 cloves garlic, minced
  • 2 (15 0z) cans black beans, drained and rinsed
  • 2 cups frozen corn
  • 1 bell pepper, chopped  (The recipe sez green, Louise likes red, so pick whichever color you like!)
  • 14 oz (1 3/4 cup) No Chicken Broth (or veggie broth or real chicken broth if you’re not vegan/vegetarian)
  • 1 (14 oz) can diced tomatoes, undrained  (I like the extra flavor you get from “fire-roasted” tomatoes)
  • 1/2 tsp dried thyme leaves
  • 1 tsp dried basil
  • 1/2 tsp cumin
  • 1/8 tsp pepper
  • 1 bay leaf

Saute onion and garlic in veggie broth  in a large pot until onions are translucent, about 2-4 minutes.

saute onion and garlic

Open one can of beans, drain and rinse and then mash until they’re the consistency of refried beans.

mash beans

Scoop them into the pot along with the other (drained and rinsed) can of beans, corn, tomatoes, broth, bell pepper and seasonings.

add all to the pot

Stir,  cover, bring to a boil, and reduce heat to a simmer. Simmer for at least 10 minutes.

boil then simmer

Remove the bay leaf and serve with whatever toppings you like.  I topped with cilantro and a pinch of red pepper flake.  Avocado, green onions, sour cream, cheese and crumbled tortilla chips come to mind.

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Add a couple pieces of bread or a tortilla or two and you’ve got dinner!  We opened a bottle of Tempranillo to pair with the soup–perfect.  A brown ale would be yummy, too.

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This low-fat, vegan soup comes together quickly enough for a weeknight, and is hearty enough to satisfy the carnivores in your house.  Louise also served up an exquisite carrot-chipotle soup.  The weather has me in a soup mood, so I’m thinking it won’t be long for that soup to be blogged as well!

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1 Comment

Filed under comfort food, dairy-free, dinner, lunch, Potluck, recipe, side dish, Vegetarian

One response to “Louise’s Black Bean Soup

  1. Pingback: Vegan Enchiladas | Somethin' Yummy

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