This month, I’m working on cutting back our grocery bill. We’re not ridiculous spenders, but I do very little planning when it comes to cooking. Obviously, this leads to having a lot of random ingredients that don’t really go together, and extra trips to the grocery store to pick up all of the things we’re missing in order to make a meal. Not having a plan also leads to things going bad before I get around to using them, and one thing that makes me feel just awful is wasting food.
I realize that this is common sense to a lot of people, but hey, I’m learning
Like so many of my favorite recipes, this one is fast, easy, cheap, healthy, filling, and most importantly, delicious. Oh, and it’s vegan. Did you know that November is World Vegan Month?
Black Bean Soup
- 3 cups of cooked black beans (or 2 15oz cans)
- 1 1/2 cups low sodium vegetable broth
- 1 8oz can tomato sauce
- 1 tbsp olive oil
- 1 poblano pepper
- 1/2 green bell pepper
- 1 jalapeno pepper, seeds removed
- 1 medium onion
- 2 cloves garlic, minced
- 2 medium carrots
- 2 tsp cumin
- 2 tsp oregano
- salt and pepper to taste
- fresh cilantro, chopped onions and tomatoes for garnish
Chop all vegetables. Heat the oil in a medium saucepan. Add the carrots, onions, garlic, and peppers, and cook until the onions are translucent (about 5 minutes). Add the beans and vegetable broth, oregano, cumin, and black pepper. Simmer for 15 minutes. Remove half of the soup, purée, and return to the pan. Serve with fresh tomatoes, onions, and cilantro.
It was dark out when I finally got around to photographing this one, and the pictures are really on the ugly side. So I’m not posting any. But to make up for it, here’s a picture of Sid.