Miracle Black Bean-Veggie Soup |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This comfort-filled, nourishing soup is my modification from one in Vegan Vittles . May I note how delicious it is served with garlic bread? Ingredients:
1 1/2 cups onions, chopped |
3/4 cup carrot, chopped |
3/4 cup sweet potato, peeled if desired and diced |
1 -1 1/2 cup celery, sliced |
3 -5 garlic cloves, minced |
1 tablespoon olive oil |
2 teaspoons dried oregano |
2 teaspoons dried basil |
1/4 teaspoon salt |
1/2 teaspoon black pepper |
4 cups water or 4 cups vegetable stock |
1 cup low-sodium tomato juice |
1/4 cup sodium-free tomato paste |
3 cups black beans (2 15-oz cans, drained and rinsed) |
1 tablespoon soy sauce |
2 -3 cups turnip greens (an leafy greens) (optional) or 2 -3 cups bok choy (an leafy greens) (optional) or 2 -3 cups kale (an leafy greens) (optional) |
Directions:
1. Add all the vegetables (down to celery) to a large pot with a little water. Cover and get them cooking to soften 'em up.
2. Meanwhile, in a small bowl, stir together the garlic, oil, and herbs.
3. When the onion is translucent (after about 5-7 minutes) remove the lid to let most of the extra water evaporate. When it has, add the garlic mixture and stir well.
4. Cover again and let vegetables caramelize a little, stirring every minute or so for 2-3 minutes.
5. When they're starting to smell really good (but before they stick and burn!), add the salt, pepper, liquids, beans, tomato paste and soy sauce. Stir well and bring to a boil.
6. Reduce heat and let simmer gently for 20 minutes.
7. If desired, add the chopped greens a few minutes before serving. Take the pot off the heat, stir them in and cover the pot to let them wilt instead of getting overcooked and mushy.
8. Ladle it up and enjoy!
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