Vegan Black Bean and Potato Soup (serves 4)
The temperature hasn’t climbed out of the 20s today. The low tonight is expected to be a balmy 29 degrees but, guess what? More snow coming in the wee hours of the morning. Another Winter Weather Advisory for snow, heavy at times, maybe another 4 inches. (We’ve had 55” so far.) We have a silent prayer gathering at church at 6:30, so tonight’s meal has to be warm, hearty, and simple. Nothing fits that bill better than black beans and potatoes. (Except perhaps a nightcap in front of the fire when we return!) ~ Glyn and Will
1 c black beans, soaked overnight
2 c. water and 2 vegetable bouillon cubes
½ c chopped onion
1 clove garlic
2 tsp. olive oil
2 medium potatoes peeled and cubed
1 small carrot, diced
1 medium jalapeno, seeded and diced
1 c. finely diced tomato
1 tbsp. dried orange zest
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. cinnamon
½ tsp kosher salt
½ c chopped cilantro
1 avocado, diced
Juice of ½ lime
Tortilla chips (optional)
Bring the beans, water and bouillon cubes to a boil. Reduce heat to medium low and continue to cook while you prepared the vegetables.
Saute the onion, garlic, carrot and jalapeno in the olive oil until lightly browned. Add the tomatoes and stir well. Add the potatoes and cook for two minutes stirring.
Add the spices and cilantro. Stir into the beans and continue to simmer until the beans are done, about 40 minutes.
Serve topped with chopped avocado, additional cilantro and lime juice. Goes well with tortilla chips.