Tuesday, December 28, 2010

Back Bean Soup with Roasted Red Peppers

This is a recipe that I created months ago. Its really delicious and though roasting the red peppers takes time, they make a nice contribution (and preparation otherwise is pretty low maintenance). No photos at the moment though they really wouldn't do justice anyway.

1.5 c veg stock
4.5 c water
1.5 c onion, diced
1/4 c celery, diced
4 cloves garlic, minced
1.5 c carrots, diced

3-4 cups black beans
1 red pepper, roasted and chopped (see below)
1/2 tsp ground cumin, toasted (see below)
1 tsp salt
1 tsp chili powder
1.5 tbl tamari (soy sauce)
1/2 tsp oregano
black pepper

To roast red pepper:
Pre-heat oven to 500, remove stem and seeds and cutoven to 500 degrees F, remove seeds, stem and cut into two or four pieces and press down on baking sheet, skin side up(covering the baking sheet with aluminum foil first eases clean up)
Bake until skins blacken, about 10 minutes, let cool and remove skins

To toast cumin:
Heat skillet over medium heat, add cumin and roast until fragrant, about 8 minutes, frequently toss cumin around in skillet

Now, onto the soup
Heat oil in pot and add celery, onion and garlic and carrot: saute about 7 minutes
Add broth, water: simmer about 15 minutes until carrots are soft.
Add remaining ingredients and cook until thickened, about 15 more minutes.

Top with tortilla chips, cilantro, avocado and vegan sourcream: (1/3 c veganaise, 1 tsp lemon juice, 2 tbl minced onion and 1/2 tsp dill), amounts for sourcream ingredients are approximate, feel free to experiment