Spanish Black Bean Soup Vegan Recipes

SPANISH BLACK BEAN SOUP

Steps:

• Heat oil in large sauce pan over high heat about 2 minutes.
• Add onion, stir fry mix, ham, garlic, bay leaf, thyme, and coriander.
• Stir well to coat, reduce heat to medium, cover and allow tastes to mingle for about 10 minutes Add beans and liquid, broth, and sherry; adjust heat so soup bubbles slightly, cover and simmer about 15 minutes.
• Remove bay leaf and season to taste with salt and pepper To serve, mound 1/2 cup rice in each of heated large soup plates.
• Ladle in soup, then top with scattering of hard-cooked egg and parsley.

VEGAN BLACK BEAN SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
• Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

SPANISH BLACK BEAN SOUP - VEGAN

Steps:

• In a blender, puree 2 cans of black beans and set aside.
• Under medium heat, sauté onion and garlic for about five minutes In a medium size pot.
• Add salt, pepper& splash of dry sherry.
• Add puree black beans, 2 cans of whole beans, cumin, chili powder, bay leaves, cilantro and more salt and pepper if needed.
• Lower heat and let simmer for 10 minutes.