If cooking is a foreign language to you but you’re up for experimenting in the kitchen, I vote trying all things soup! Soups can be quite easy and delicious, especially recipes that take well-cooked, chopped ingredients to the blender for a creamy spin. From broccoli cheeze to corn chowder to tomato bisque, I use the cook and blend “method” for soup creation all the time. In the name of shelf cooking I’ve added a creamy black bean bisque to my Souper Toolkit. If you like awful food puns and smooth, protein- and fiber-rich soups, check out my recipe below!
- 3 cups black beans (cooked from dried or canned)
- 4-6 cups vegetable broth (homemade, store-bought, or bouillon)
- 1 medium carrot, diced
- 2 stalks celery, diced
- 1/2 can crushed tomatoes
- 1 small-medium onion, diced
- 3 cloves garlic, diced
- 1 Tablespoon olive oil
- 1 teaspoon each: smoked paprika, cumin, onion powder, garlic powder, salt, and pepper
- In a medium soup pot, begin to saute carrot, celery, onion, and garlic until soft. This should take about 5-7 minutes on low-medium heat.
- Add tomatoes, black beans, and seasonings to the pot and allow to cook for a few minutes, stirring occasionally.
- Pour in broth. Start with 4 cups. Bring to boil. Reduce to simmer. Cover and allow to cook for 15 minutes.
- Remove from heat and allow to cool.
- Blend: add contents to blender or opt for the immersion blender. Blend until smooth.
- Add more broth if thinner soup desired.
- With crunchy tortilla chips or over rice or potatoes.
- Top with avocado chunks, pepitas, vegan cheese, and/or vegan sour cream.