so my friend cassie had left me a link on the cpv facebook page to try FatFreeVegan’s Smoky Refried Bean Soup a while back. it looked really easy and good, and i love refried and black beans. this is my adaptation below. : )
Spicy Black Bean Soup
olive oil for misting pot
1 large onion, chopped
3 – 4 cloves garlic, minced
1 bell pepper, chopped (i used red.)
about 3 c. vegetable broth
1 14-ounce can tomatoes, drained
15 oz. can refried beans (i used pinto)
2 – 15 oz. cans black beans, drained and rinsed
15 oz. can corn kernels, drained
1/2 tsp. cumin
1 tsp. paprika
1 tbsp. chili powder
1 tsp. cayenne pepper
1 tsp. dried cilantro
salt and pepper, to taste
1. Spray a large pot with olive oil and heat to medium. Add onions, and let them soften for a few minutes. Add bell pepper, and stir occasionally for about 2 minutes. Add garlic and let cook another minute.
2. Add all other ingredients, and bring up to a boil. Lower heat and simmer, covered, for about 30 minutes, so that all flavors combine.
Enjoy! I served mine over some red quinoa! Yum!
i kept snacking on tortilla chips, and decided to throw this healthier salad together instead. you can’t get an easier recipe, and it’s full of protein, fiber and vitamin c!
Ty’s easy stoplight salad
1 16oz bag of frozen, shelled edamame
1 15 oz can of kernel corn
1/2 red bell pepper, chopped
oil & vinegar, to taste (i used 1 tbsp. balsamic & 1 tbsp. olive oil)
dash of shoyu or soy sauce, optional
salt & pepper, to taste
1. Bring a large pot of water to a boil. Add edamame and cook for 5 minutes. Add corn and bell pepper and cook for 2 more minutes.
1. Drain, rinse and toss with oil, vinegar, salt and pepper.
you can eat it warm like i did, because i was hungry, or you can refrigerate it and eat later. i’m going to throw this on top of some spinach for an easy and colorful salad later.
ok, so i took a major nap and woke up just in time to have some friends over to watch lost. this did not leave much time for dinner, and the edamame i made to snack on during the show didn’t quite cut it. so i opened up the cabinets to find some contenders for a quick soup!
Ty’s Quick Pantry Soup
3 tbsp. olive or canola oil
1/2 medium onion, chopped
2 medium carrots, sliced into thin coins
4 cloves of garlic, minced
28 oz can of crushed tomatoes, or whole, lightly chopped, with juices
15 oz can butternut squash puree
2 15 oz cans of black beans, drained and rinsed
1 15 oz can of corn, drained
3 c. veggie stock
1 tbsp. chili powder
1 tsp. curry powder
cayenne pepper to taste
fresh ground pepper
1. Heat olive oil to medium in large pot or dutch oven. Add onions, carrots and salt and cook for 7 minutes to soften.
2. Add remaining ingredients and bring up to a boil. Reduce heat and simmer, uncovered, for at least 15 minutes so that flavors can combine.