Monday, December 6, 2010

Veggie Black Bean Soup

Happy Monday! I didn't have time over the weekend to post about the soup that I made Friday night. I had about 2 1/2 cups of black beans in the freezer that I felt like I needed to use soon, so I decided to make some soup out of them. I pulled out my Veganomicon cookbook and found a Black Bean-Vegetable Soup that I wanted to make. I didn't have a few things that the recipe called for, but had some things that I could use in it place. I didn't have a green bell pepper but had a red one, so I used it. I didn't have a jalapeno, so I had to leave that out. I did add some chili powder though. I also added some mushrooms. I had an 8 oz container of mushrooms that needed to be used soon, so in the soup they went (after I cleaned, de-stemmed, and sliced them). In my opinion the mushrooms were a great addition. I also added a can of diced tomatoes. :o) This soup was one of the best bean soups I've made so far.

Every time I open my Veganomicon cookbook, I find more and more yummy recipes that somehow I missed the time before. I think this is my favorite cookbook. Not that I have that many to begin with. I think I have 3 vegan cookbooks. I have Veganomicon, Vegan with a Vengeance, and The Hippie Gourmet cookbook. I am hoping for some new cookbooks for Christmas though. Anyone have any suggestions of some good cookbooks that I can add to my collection. These are a few that I am asking for. The Vegan Table, The Vegan Girl's Guide to Life, Vegan Soul Kitchen (because I am a southern girl ya know), Viva Vegan, Fresh Vegetarian Slow Cooker (because there are times when I need supper to cook while I am at work), and Vegan Cupcakes Take Over the World. There are more that I have seen and would like to have, but these are some that I have seen people mention. I would love to hear from you as to what cookbooks you would recommend though.

I also made some tostadas to go with my soup. I was feeling a bit lazy and didn't want to take the time to cut them up into tortilla chips. I rubbed the corn tortillas with olive oil and sprinkled some of Tony's homemade taco seasoning on them. I baked them in the oven for 10-15 minutes on 400. Once the bottoms were starting to turn brown, I turned the broiler on for a bit to brown the tops. I ended up rushing them and didn't get the tops as brown as I normally like, but they were perfect for the soup.



  1. my go to is "before it all vegan" she has a sister cookbook to it called ...uh i guess i forgot..i have read and used some recipes from the cupcake one, its really fun, everything turns out very well. its good to have on hand if you need to make something for non vegans, no weird ingredients and they taste great. there are some really decadent recipes in there!

  2. this all looks so good! I'm also working my way through Vcon. But, I'm hopping I get some more cookbooks for xmas too. So far I just have Vcon and Vegan Yum Yum-which I would HIGHLY reccomend. I hope I get A Vegan girls guide to life this year though too!

  3. The soup looks so satisfying! Yum, especially with the homemade tostadas.
    I think all the books on your list sound like good ones...of those, the only one I have is Vegan Cupcakes TOTW, and it doesn't disappoint.

    If you like Chinese, I recently bought Bryanna Clark Grogan's Authentic Chinese cookbook. I've cooked several times from it and it's all been delicious and does taste like authentic Chinese...well, as authentic as I've tasted anyway. It doesn't have any pictures, so if that's a req, then maybe not a good choce, but outside of that...really tasty.

  4. Your soup looks very nourishing and delicious. I think your cookbook list sounds like a good start. Also take a look at Eat Drink and Be Vegan, and 500 Recipes.

  5. Good idea to put the mushrooms with the beans, I never thought of it, but I guess that they would match :-)

    Like your tostadas, what there is in Tony's homemade taco seasoning?


  6. Really nourishing looking soup. I wouldn't have felt the need for the Tostadas. You seem to like crunchy sides.

  7. REALLY!?(getting back to you about your comment) you liked the sound of it(cookbook) im so glad, i so rarely have good ideas/input should see my looks like elephants trampled it and birds used it as a chewy (oh wait that part is true). dont worry about branching out, if you like pasta go for it! its an excellent transition food and so easy:) i was obsessed with cal and carbs and nutrition so i think thats what also pushed me to take a few steps back from white carbs.they are pretty nutritionally...empty, and i do NOTHING that needs a lot of carbs,lol. but now with this "special" pasta *snickers* i can eat more and not feel guilty. if what they say is true, and only five carbs gets digested...thats pretty sweet...and i dont throw the word "sweet" arround!hahhaha

    thanks for entering!


  8. and my earlier comment about weird ingredieants, i just meant that non vegans wouldnt think so, but now that i think about it, i guess almond milk and soy milk could/would be "weird" to them, so i guess i take that back. ok last comment i promise!!!!

  9. Oh, I love black bean soup! Homemade is the best when you can toss in whatever you have and whatever sounds good.

    I have Vegan Soul Kitchen (thinking it would be good for Southern girls) - take a look at it before you buy it; the recipes are good but some are very complicated. I rarely use it, so you might have more success with a different book. I wish I could lend you my copy!

  10. I like "Nonna's Italian Kitchen" by Bryanna Clark Grogan and "The Real Food Daily Cookbook" by Ann Gentry.


  11. Soup looks deep and delicious. It would be so welcome on cold snowy days (liek today in Scotland).

    Your book wish list is great. I have Viva Vegan on mine too.

  12. Alessandra, I'm not sure what all Tony put in his taco seasoning. I'll try to find out for you though. :o)

    DD, I don't consider almond and soy milk weird either... :o) That cookbook sounds awesome though!