First soup of 2013 has been made, inaugurating my new 6qt dutch oven and filling my apartment with delicious smells.
I mixed this soup up, for the first time, in the fall during Hurricane Sandy and then perfected the recipe for a soup swap with the South Philly Co-op and have been meaning to make it for myself, again, ever since. So here we are, on the third day of the New Year, with a freezer that has no homemade soup in it, and the desire for warm comfort.
Vegan Smokey Black Bean Soup
o 1 large onion, chopped
o 2 large carrots, chopped
o 3 stalks celery, chopped
o 2 cups of cooked black beans, whole
o 3 cups of cooked black beans, blended/ground
o 4 cups of vegetable broth
o 1 can of crushed tomato (28oz)
o 1 tbsp. garlic powder
o 1 tsp. chili powder
o 2 tsp. ground cumin
o 1 tsp. liquid smoke
o 2 tsp. salt
o 1 tbsp. nutritional yeast
o Black pepper to taste
Yeilds ~ 3 quarts
1. Heat skillet w/ some olive oil and sweat the onion, carrots,
celery, sprinkled with black pepper, for 5 min.
2. In a large pot, combine the vegetable broth, crushed
tomato, whole black beans, and all seasonings. Bring to a
3. Add vegetables from skillet and blended/ground beans.
4. Boil for 25 minutes. Cover and let sit for 15 minutes to