Although a land without Greek yogurt and cheese seems like it would be a sad place, I was presented with the challenge of creating a meal that was completely vegan friendly.
So I channeled my inner Pooh Bear and sat down...
Think!
Think!
Think!
Oh bother!
... well my CSA box had some peppers, onions and corn
and I think there is a can of black beans in the pantry...
Boom! Black bean soup Baby!
It's healthy, filling, protein packed and
the perfect meal to eat after an autumn day in a pair of fuzzy socks!
Recipe adapted from Mark Bittman's How to Cook Everything
1 Red Onion Chopped
1 Red Pepper Chopped
1 Green Pepper Chopped
1/2 Ear of Corn Cut from Cob.
2 Tbsp Canola Oil
1/2 Cup of Chopped Rainbow Chard
1 Can of Black Beans
1/2 Jalapeno
1 Cup of Water
2 Tbsp of Roasted Red Pepper Hummus
1/2 Tbsp Of Minced Garlic
1 Pinch of Cinnamon
1 Tsp of Red Pepper Flakes
Salt & Pepper To Taste
Combine oil, onion, salt & pepper in a medium pot over and cook over medium heat until browned.
Add peppers and allow to cook with onions for another couple minutes ( about 5).
Then add corn, beans, cinnamon and garlic and cook for another 2 minutes.
Add water and cob from the corn (to pull out it's sweetness) and allow to simmer for about 45 minutes.
If you are not vegan (like little ol' me) and want a little extra creaminess, I added a dollop of Greek yogurt along with some fresh Parsley.
NOW LET THE NOMMING BEGIN!
Best Wishes and Tasty Dishes!
~Rachel
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