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Caribbean Pineapple & Black Bean Stew from Hench Herbivores Cookbook
A really easy and delicious stew made with easily bought ingredients, if you don't already have them in of course. :)
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Down to earth veganism with Paul & Jason. We're a married couple from Manchester who love to share our passion for vegan living with recipes, reviews, chats, fitness, fun and the odd appearance of our cat Isis.
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Black Bean Vegetable Soup Recipe | The Vegan Test Kitchen
This black bean vegetable soup from the Veganomicon is a must try if you are a bean soup fan. Oh, and don't skimp on the garnish.
*soy free *gluten free
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Over the course of 2017 I'll be tackling every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen!
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Beans:
1 pound dried black beans, rinsed, soaked for 6-8 hours/overnight
6 cups water
2 bay leaves
pinch of baking soda
Soup:
3 tbsp olive oil
2 onions, diced finely
4 cloves garlic, minced
1 green bell pepper, seeded, diced finely
1 jalapeno, seeded, minced
1 stalk celery, diced finely
1 carrot, peeled, diced finely
1 ½ tsp ground cumin
2 tsp dried oregano
1 tsp dried thyme
1 tbsp white wine vinegar
2 tsp salt
freshly ground pepper
3-4 cups vegetable stock
lime wedges, chopped avocado, minced fresh cilantro (for garnish)
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Recipe: Black Bean Vegetable Soup
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The best recipes of your day: easy to prepare
INGREDIENTS:
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes
Directions
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
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10 minute egg drop soup for anytime of the month~ ????
See recipe here:
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