Because Vegan’s need love too (and while I can’t live a life without cheese, I respect and support the lives of those who can…).
OK friends, Here’s the thing, I may tease and say things like “I don’t believe in vegans” or “vegans don’t exist” or whatever… but I jest! I kid! We tease the ones we love ya know???
If I am being honest, maybe I totally respect and appreciate their food choices. Maybe I whole heatedly believe that food should keep us together and not rip us apart. Maybe I pretend to judge because I’m embarrassed by just how much cheese and I are in love. It’s all very complicated. But life is complicated.
So in an effort to show my love and respect to the vegans in my life, here is a hearty, yummy, and super (or “souper” if you’re being corny… not cheesy because vegan) recipe for all to enjoy!
Here is what you need:
-1 medium onion diced (by now I expect this is a skill you have learned or at least have discovered they sell them pre-diced in the produce section for those of us who hate onion hands).
NOTE: Onion hands are hands that smell like onions.
-1 small red bell pepper (also diced and also available pre-chopped should you so choose… and I don’t know why I need it to be red but I do and It’s my recipe so there!).
-2 cloves (or two spoons full) of garlic minced (people “hate on” the jarred garlic for some reason but I hate garlic fingers so this is my preference).
NOTE: Garlic fingers are fingers that smell like garlic (I hope you are all keeping up with these definitions).
-2 cans of black beans (drained… like me after a work day).
-4 cups (1 box) low sodium vegetable broth (So fun fact, NOT all veggie broth is vegan. You would think so but NOOOOOO. This required research on my part! Research is work. I’m tired now).
NOTE: I was able to find a few brands for you. Pacific Organic Vegetable Broth and Sam’s Choice Vegan Broth were the two most accessible. IF you don’t care about the vegan thing any veggie or mushroom broth will do.
-½ Tsp salt (maybe more depending on your broth).
-1 & ½ Tsp. Cumin. (1 tsp. for the soup and 1/2 tsp. for the garnish!).
-1 &1/2 Tsp. chili powder (1 tsp. for the garnish and ½ tsp. for the soup).
-The juice of ½ a large lemon (REAL LEMON!!!).
-1 & ½ Tbsp. Corn starch (keep this in the house, It’s useful and I’m bossy).
-1 &1/2 Tbsp. Water.
-1 Large Sweet Potato (This is for garnish. It’s delicious but it’s optional).
-2 Tbsp. Olive oil (guess what, 1 tbsp. for the garnish and 1 tbsp. for the soup. Wild no???).
Let’s make a garnish!
NOTE: This is totally not necessary. I just like it.
Preheat the oven to 425 degrees.
Peel your sweet potato and dice it into small cubes (I find this step weirdly gratifying I hope you do too).
Toss the sweet potato cubes in 1 tsp. chili powder, ½ tsp. cumin a sprinkle of salt and pepper (which I didn’t add to the list for the garish but people make mistakes… rarely me but it happens) and 1 tbsp. olive oil.
Spread the seasoned sweet potatoes on a sheet pan and roast for 20 minutes until soft and golden (I have nothing witty to add here…).
For the Soup:
Heat a pot on medium heat, with 1 tbsp. olive oil.
Add in the 1 diced onion, 1 diced bell pepper (red because I say so) and the 2 cloves (or spoonfuls or spoonsful or whatever is correct...) minced garlic, ½ tsp. salt and pepper, ½ tsp. chili powder and cook until softened.
Add in your (well researched because that’s the kind of gal I am) vegetable broth and simmer for about 5 minutes or so.
Add in 1 can of black beans (drained because the liquid is unpleasant to me but also because we want to control the starch).
Simmer for 5 more minutes (could be more, could be less, I’m just buying time so I can do the next step).
While this simmers, in a bowl, mix the juice of ½ a (REAL) lemon, 1 & ½ tbsp. water, 1 tsp. cumin and the 1 & ½ tbsp. corn starch and mix until dissolved (yes, this is gross looking, but It flavors and thickens your soup soooooo hush).
Set this aside (We LOVE setting things aside).
NOTE: OK. So. This next step implies that you have a blender or immersion blender… I truly hope you do. BUT if you don’t, use a potato masher and do your best.
Carefully add a large portion of the soup to your blender (or in my case I used an immersion blender which looks like a terrifying adult toy of some sort but is simply a blender, in stick form, that you can use to blend soups right in the pot while cooking. Mine was like $20.00 and it’s a useful gadget) and blend until the beans are not completely smooth, but are not whole anymore (OR mash the crap out of them just to release the starches and help thicken your soup).
NOTE: If you are using a blender, PLEASE be mindful of the fact that that hot liquids and blenders can cause pain. Be sure to vent the steam and use a kitchen towel to prevent burning (We are prone to accidents around here and again, I cannot afford your medical bills!).
Add in the other can of black beans and the weird lemon-cornstarch mixture.
Stir and simmer on low for about 20 minutes while it thickens (This is where I would normally say something about my thighs or waist or something but I couldn’t craft the joke so I’ll leave it up to you. It’s like those choose your own adventure books… OMG REMEMBER THOSE??? So good).
Scoop into a bowl, top with your delicious sweet potato cubes (another great band name), if you’re not vegan add some sour cream and eat the hell out of this soup!!!
Oh and did I tell you it’s almost completely fat free???? WHATTT?!?!?!?! A-Mazing!
ENJOY!!!
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