>> Wednesday, December 16, 2009
Level of Difficulty: SO EAAASSYYY!
Pots/Pans Used: just one big ol' pot
2 TBL vegetable oil
1/2 cup onion, chopped
1/2 cup carrots, chopped into little coins
1/2 cup red bell peppers, chopped
1/2 tsp thyme
1/4 tsp cumin
pepper to taste
1/2 tsp salt
1 can black beans, undrained
1 can diced tomatoes, drained
1 TBL soy sauce
1 can coconut milk
(diced red pepper for garnish)
This soup started out as a recipe from the Vegan Yum Yum cookbook until I found myself saying "whoops" after I put in almost every ingredient. Turns out, I just wasn't great at following directions and screwed up most of the measurements. Luckily, they were very happy accidents indeed and the soup I ended up with was surprisingly delicious. Let my accidents be your gain.... try this "whoops" soup!
Heat the oil in a large stock pot. Let the onions cook until translucent. Add the carrots and cook for 2 minutes. Then add the celery and cook an additional few minutes. Next, add the red pepper, thyme, cumin, black beans, tomatoes, salt and soy sauce. Stir well. Cover and let cook for 5 minutes. Let it simmer uncovered for another five minutes. Take it off the heat and stir in the coconut milk. Serve up in bowl and garnish the top with the diced red pepper. go back for seconds and thirds :)
Note: if you prefer a hardier soup, I recommend adding more beans and veggies.