No. of Recommendations: 1
I've posted this recipe online before, but not I think here. It's vegan, but you could sprinkle in some grated cheese (or soy cheese). Most of my vegetarian meals used to be cheese-based, so I try to make more vegan pr at least less cheesy versions.


1-lb black beans
2 T olive oil
1-2 onions, chopped
4 ribs celery, chopped
2-3 large carrots, chopped
4+ jalapenos, chopped or a can or 2 of chopped chilies
6 large cloves garlic, minced
6+ tomatoes, chopped (or bottle of Goya pico de gallo or other salsa)
2 bay leaves
2 t oregano
2 t cumin, crushed or ground
1 t coriander, crushed or ground
1 t paprika
1/2+ t hot chili powder

1/4 lime per serving
a little cilantro, chopped

(1) Rinse beans and soak in plenty of water for a few hours.
(2) Saute onion in olive oil for a few minutes, then stir in rest of first-group veggies and saute another 10 minutes.
(3) Stir in tomatoes, herbs, spices, soaked beans and plenty of water. Simmer for a couple of hours, then mash or puree to desired consistency.

Serve with limes, cilantro, and hot sauce or chili powder.

If you aren't low carbing, toasted tortillas are a nice accompaniment, perhaps with guacamole. Tonight I'm having this soup with a lettuce, avocado, scallion, and pumpkin seed salad with lime & olive oil dressing. And a half grapefruit for dessert.
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