Yummy black bean soup recipe

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I had been craving black bean soup, so I decided to make it for today. It turned out yummy, as usual. That is one of the nice things about this recipe- it comes out just right every time. Here is a pic of my first bowl of the day, still steamy. :o)

                                                                        
For this recipe you will need:

• @3 cups of organic dried black beans, prepared (will be more than 2 cups once cooked) (read how to prepare your beans here)
• 1-2 onions, I used 2
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1 tablespoon chili powder
• 1 teapspoon crushed garlic
• 1 tablespoon olive or coconut oil
• 2 tablespoon nutritional yeast (optional)
• salt to taste

I used my crockpot for this recipe, as I do all of my soup recipes. :o)

1. Fill crockpot 3/4 full of water. Add presoaked beans.
2. Dice and add onions.
3. Add crushed garlic and spices.
4. Cook for about 8 hours on medium or high.
5. After 8 hours, turn down to warm.
6. Add olive oil and nutritional yeast.
7. Stir.
8. Pour 3/4 of soup into blender and blend until smooth and creamy.
9. Add blended portion to non blended portion and stir.
10. Add salt to taste.
11. Enjoy!

To learn some health benefits of beans and more ideas on ways to include them in your diet, click here.

Until next time.... God bless! :o)

God bless!

Read more about me here.

Chinese style soup with chunks of tofu

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This is a really tasty soup that doesn't take long to make. It is based on a recipe that I found in a really neat vegetarian soup cookbook (link coming soon). I was pretty hungry when I made this and liked it very much. This will make enough for about 4-6 bowls of chunky soup.

Ingredients:
1 cabbage, chopped
2-3 carrots, chopped
1 sweet onion, chopped
1 block of tofu, coated in oil and baked
soy sauce to taste
4-5 cups of water or vegetable broth


First of all, cup tofu into blocks and coat in coconut and/or sesame oil. Bake in oven for 30 minutes, flipping halfway through cooking time to ensure even crispness. Here is my tofu after cooking:

Once the tofu is in the oven, you will need to cook your veggies in a wok or frying pan in a little oil. Using sesame oil will lend a  nice flavor.

Don't cook your veggies too long as they taste nice with a little crispness. Now add the water or vegetable broth to a pan and add about 2 tablespoons of Kikkoman soy sauce. Then add veggies and tofu. Bring water to boil then cut off heat. Your yummy soup is now ready!

                                                                     

Enjoy! :o)

God bless!

Read more about me here.