Cuban-Style Black Bean Soup
Vegan, gluten-free, soy-free, nut-free
Serves: 2 as a main dish; 4 as a side dish/ Prep time: 25 min
Adapted from Melissa Copeland's recipe in 30-Minute Frugal Vegan Recipes
This soup is so simple and yet has as much flavor as something you'd get in a restaurant. I like to make a double batch so I can enjoy the leftovers since it's the type of soup that tastes even better on the 2nd day! I try to keep a few cans of black beans around so I'm ready to make this soup even when I've run out of most other grocery staples.
Serves: 2 as a main dish; 4 as a side dish/ Prep time: 25 min
Adapted from Melissa Copeland's recipe in 30-Minute Frugal Vegan Recipes
This soup is so simple and yet has as much flavor as something you'd get in a restaurant. I like to make a double batch so I can enjoy the leftovers since it's the type of soup that tastes even better on the 2nd day! I try to keep a few cans of black beans around so I'm ready to make this soup even when I've run out of most other grocery staples.
Ingredients:
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Directions:
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*Yes, you read that right - we're using the bean liquid (aquafaba!) in this recipe. Organic beans are best since you won't be able to rinse them off. **I love unsalted Donkey Chips (they hold up really well, taste great, and no donkeys are harmed in the making of them!) ***I usually add 1/4 teaspoon of salt when using beans that contain 130 mg sodium per serving). |