Wednesday, February 22, 2012

Vegan Black Bean Soup

Originally posted here on February 22, 2012 as "Giving Up Giving Up"

Lenten Vegan Black Bean Soup
(modified from "Fresh From the Vegetarian Slow Cooker")

1 medium sweet onion (diced)
1 medium carrot (diced)
1 medium red bell pepper (diced)
2 tbsp minced garlic
2 cans (15.5oz) black beans (dont drain or rinse)
1 large can (14.5oz) diced tomatoes (dont drain or rinse)
4 cups vegetable stock
2 bay leaves
1 tsp ground cumin
1 tsp dried thyme
1/4 tsp chili powder blend
1/4 tsp salt
1/2 tsp black pepper
rice and chopped onions for serving (optional)

Toss all the ingredients in a slow cooker and cook on low for 8 hours. Puree half of the soup before adding it back in. Serve over rice and add raw chopped onions, if you'd like.

4 servings. calories per serving (without the rice and raw onions/svg suggestion): 400 calories


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