Slow Cooker Black Bean Soup | This Savory Vegan
Perfect for a cold weeknight, this Slow Cooker Black Bean Soup is healthy, comforting and packed full of fiber and protein. Spice it up with your fave toppings!
#vegansoup #slowcookerrecipes #soup
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music by Chell
Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
Delicious Savory Harissa Oatmeal and Bean Soup
This Steel Cut Oatmeal and Vegetable soup is not what most would associate with a bowl of oatmeal. But let me tell you that it is the most delicious way to enjoy oats. If you are on a clean eating plant based vegan diet and looking for new oatmeal recipes, I invite you to try oats this way. You will thank me later, I promise. :)
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Savory, High Protein Turkish Mung Bean Salad, Mas Piyazi
Turkish mung bean salad, known as maş piyazı is a refreshing and crunchy salad made with cooked mung beans, onions, fresh herbs and spices. It's a perfect side dish or light meal for a hot summer day. (Piyaz generally referring to salads made with beans in Turkish cuisine, is adopted from the Persian word, (फ़ारसी – onion) and maş means mung beans in Turkish)
Mung beans are also a great source of plant-based protein, fiber, and vitamins and minerals such as iron, magnesium, and folate. They have also been linked to numerous health benefits.
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Ingredients:
• 150 g mung beans, soaked overnight
• 50 g walnuts, 1/2 cup roughly chopped
• 60 ml olive oil, 4 tbsp
• 30 ml pomegranate molasses, 2 tbsp, sub for lemon juice to taste
• 1 tsp sumac
• 1 tsp pul biber, Turkish chili flakes
• 1 tsp salt, 10 g
• 4 stalks of green onions
• 3 cloves of garlic or 2 sprigs of fresh green garlic
• 1 red paprika pepper
• 2 sprigs fresh mint, 1/4 cup chopped
• 1 bunch of parsley, 1 cup chopped
• 50 g green olives, pits removed, finely sliced
• 100 g pomegranate seeds, 1 cup
Instructions:
1. Soak the mung beans in water overnight, drain and transfer into a pot
2. Fill with 1 liter water, bring to a boil and let it cook for 15 mins until doubled in size and soft
3. Drain the mung beans and set aside in a mixing bowl to cool down
4. Chop the walnuts and add into the bowl together with 1 tsp salt
5. Add 1 tsp sumac, 1/2 tsp pul biber, 2 tbsp pomegranate molasses and 2 tbsp olive oil
6. Gently mix and combine the ingredients and set aside
7. Finely chop the green onions, garlic and cut the paprika pepper into thin slices
8. Pit the olives and roughly chop into small pieces, roughly about the size of the cooked mung beans
9. Set aside half of the green onions, garlic, paprika and the olives
10. Heat up 2 tbsp olive oil in a pan, add half of the green onions and olives together with the paprika
11. Stir and saute for about 5 mins until fragrant.
12. Add half of the garlic, 1/2 tsp pul biber, sautee for another minute and remove from the heat.
13. Let it cool down a bit and add the cooked mixture into the bowl, stir to combine
14. Add the rest of the raw green onions, garlic, paprika and the olives
15. Finely chop the fresh parsley and the mint and add into the bowl
16. Finally add 1 cup pomegranate seeds, gently stir to combine
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Creamy Vegetable Soup | Vegan & Dairy-Free!
This Creamy Vegetable Soup is a cozy, comforting vegan recipe that's gluten-free, easy-to-make & loaded with veggies- great for lunch or as a dinner starter!
Here are some other videos you might like:
Dairy-free Homemade Butternut Squash Soup:
Vegan Instant Pot Lentil Chili:
Vegetarian Lemon Rice Soup:
???? SOUP INGREDIENTS
3 tablespoons extra-virgin olive oil
1 medium onion diced
2 celery stalks sliced
2 large carrots sliced
Salt and pepper to taste
4 yukon potatoes diced (3-4 cups chopped)
1 teaspoon dried thyme
2 garlic cloves minced
3 cups low-sodium vegetable broth
2 cups peas frozen
2 cups corn frozen
2 cups plant-based milk
Fresh parsley for serving
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⏱️ TIMESTAMPS:
0:00 Introduction
0:08 Prepping the vegetables
1:05 Cooking the mirepoix
1:31 Adding remaining vegetables
1:56 Simmering the soup
2:24 Blending the soup
3:27 Adding extra vegetables
3:37 Adding milk
4:02 Serving the soup
4:18 Taste test
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#Soup #CreamyVegetableSoup #VegetableSoup #Vegan #VeganRecipe #GlutenFree #Lunch #Dinner