Hubby came home from work the other day and declared, “I had some vegan black bean soup at the hospital cafeteria for lunch today and it was good!”
He made that statement both as a complement to the hospital chef for preparing him such a tasty and healthy soup but also as a request to the home chef to duplicate the dish for additional consumption.
To fulfill the request, however, I needed more information.
What did it taste like? What ingredients did he think were in the soup?
It was a shot in the dark, but I decided to take a stab at it.
My first step was to buy a bag of dried black beans and get out my pressure cooker.
From there, I did some chopping and spicing to create the masterpiece.
The result? Delicious.
- 2 cups dried black beans
- 1 cup dried small red beans
- 2 cups organic vegetable stock
- 6 cups water
- 1 swish extra virgin olive oil
- 4 garlic cloves, minced
- 1 onion, diced
- 3 stalks celery, chopped
- 3 large carrots, chopped
- 3 organic tomatoes, diced
- 2 organic red peppers, diced
- 10 oz white button mushrooms, chopped
- 4 bay leaves
- 1 T Italian seasoning
- 1 T chili powder
- 2 t cumin
- 1 t black ground pepper
- ½ t allspice
- ¼ t crushed red pepper
- ½ cup sherry cooking wine
- ½ cup lemon juice
- 2 T diced jalapeno peppers, diced
Cook beans in pressure cooker or soak beans until tender. In a cast iron skillet, sauté garlic, onion, celery, carrots until tender. Add in red peppers, mushrooms, and tomatoes. Add sautéed vegetables to beans and broth. Add bay leaves, Italian seasoning, chili powder, cumin, black pepper, allspice, crushed red pepper, sherry, lemon juice, and jalapeno peppers. Simmer for about one and a half hours, then remove bay leaves and serve hot. Enjoy!
Created by Kristin Meier