Last night I made Veganomicon’s Black Bean and Veggie Soup–I modified it a bit, but used the proportions below and omitted the chopped jalapeno that the recipe called for and added sliced jalapenos as a garnish instead. I hate chopping jalapenos and never have the presence of mind to buy gloves so I usually add pickled jalapeno as a topping.
1 lb black beans, rinsed and soaked over night
pinch of baking soda
2 bay leaves
4 cloves garlic-pressed or minced
2 med onions diced
1 green bell pepper diced
1 Chopped carrot
1.5 tsp cumin
1 tsp oregano
1 tsp salt
4-5 cups veggie stock
* boil beans with dash of baking soda and bay leaves in 6 cups water for 1.5 hours/drain and remove bay leaves.
* Add 3 tbs olive oil to pan preheated to med high. Sautee garlic, onion, peppers until softened. Add carrot and continue to saute 3-5 minutes. Add broth, spices, and beans and bring to a boil. Simmer 45 minutes. Mash beans or puree 1-2 cups cooled soup for a thicker soup or serve as is garnished with chopped jalapeno, lime wedges, avocado, cilantro.
Verdict: I live at a high altitude and needed to cook the beans for nearly another 2 hours. We ended up lucking out and eating some cheese/jalapeno tamales that my neighbor had brought over. Tonight, I added more veggie stock and cooked the beans (again) and served with cheese grits and roasted veggies (mushrooms, bell peppers, onions, squash). The beans were AMAZING and so worth cooking from scratch. However, next time I will prepare this in a slow cooker and let the beans simmer for an entire day.
Jeremy enjoyed both the tamales and the black bean soup but pointed out that 2 days in a row of vegetarian cuisine was more than he wanted. Morgan ate the tamales but didn’t want the soup. Sigh. For such a delicious dish this one was a lot of work!