Black Bean Soup
2 tablespoons vegetable oil
1 cup white onions, diced
2-3 stalks celery, diced
1/2 cup carrots, diced
1/2 green pepper, diced
4 cans black beans, rinsed
4-6 cloves minced garlic
4 15 oz. cans veggie stock (don't use low sodium because it won't taste as good)
2 tablespoons apple cider vinegar
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon salt (optional)
1/4 teaspoon hickory liquid smoke
Use a large stock pot and heat it on medium. Pour in the oil and let it heat up for a minute or two. Add the onions and cook until they are transparent. Add the celery, carrots, and green pepper. Cook for about 5-7 minutes. Add the black beans. Add the garlic and stir it to make sure it doesn't burn. Cook the garlic for a minute or two and then add ONLY 2 cans (4 cups) of veggie broth. Add the vinegar, chili powder, cayenne pepper, cumin, and liquid smoke. Let it simmer for about 45 minutes to an hour stirring occasionally. If too much of the liquid cooks off for your taste, add more veggie broth. Add salt to taste. Garnish with vegan cheese and green onions if you'd like. Enjoy!
Source of recipe: Variation of a Top Secret recipe. This is adapted from a slow cooker recipe which had no cooking directions.
SO HOW'D IT GO?
Wow, sorry I didn't fix this sooner. There are 4 cans of black beans in this recipe. Rinse and add them when you are cooking the veggies, before the garlic. As for the 4 cans of veggie broth, start with 2 and then add more as needed while simmering.
and...when do you add black beans? or are there any in this soup?
I was wondering the same thing... It's called Black Bean Soup, but there aren't any black beans listed in the ingredients or in the instructions...
and...when do you add black beans? or are there any in this soup?