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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Twist on a traditional black bean soup, great vegan spring / fall soup. Recipe from Green Cuisine Cookbook, 2006 Ingredients:
4 1/2 cups water |
1 cup black beans , canned |
2 cups onions, diced |
1/4 cup carrots, sliced |
30 g celery, a stalk, sliced |
2 cups squash, buttercup cubed |
1 garlic clove, minced |
1 1/2 tbsp ginger, grated |
1 1/2 tbsp tomato sauce |
3/4 tsp salt |
1/2 tsp cajun seasoning |
1/8 tsp cumin powder |
1/4 tsp curry paste |
3 g cilantro, 2 sprigs, chopped |
1 green onion, chopped |
Directions:
1. Simmer beans in the water for 1.5 hours. If using dried beans.
2. Add vegetables and cook for 40 more minutes.
3. Add everything else and serve.
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