Red Bean and Tomato Soup (Vegan) |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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A simple and hearty tomato soup, complimented with a zesty spice and smell. I found this at a local resturant and tried to duplicate it for a friend that is VEGAN. It turned out exceptionally good the first time I made it! Ingredients:
4 cups vegetable stock |
1 (28 ounce) can crushed tomatoes |
1 tablespoon cumin |
1/2 tablespoon red pepper |
1/2 tablespoon black pepper |
1 tablespoon lemon juice |
4 cups cooked red beans (kidney or equivalent) |
Directions:
1. Cook all ingredients except the beans for 2 hours (I cooked on high in the crock pot).
2. Add cooked beans (I used dry beans and cooked then at the same time as the soup on the stove) and continue to cook for an additional 1/2 hour until beans thoroughly warm.
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