Black Bean Soup, Vegan, Gluten Free

Black Bean Soup, Vegan, Gluten Free

Hubby came home from work the other day and declared, “I had some vegan black bean soup at the hospital cafeteria for lunch today and it was good!”

He made that statement both as a complement to the hospital chef for preparing him such a tasty and healthy soup but also as a request to the home chef to duplicate the dish for additional consumption.

To fulfill the request, however, I needed more information.

What did it taste like? What ingredients did he think were in the soup?

Hmm.

It was a shot in the dark, but I decided to take a stab at it.

My first step was to buy a bag of dried black beans and get out my pressure cooker.

From there, I did some chopping and spicing to create the masterpiece.

The result? Delicious. 

  • 2 cups dried black beans
  • 1 cup dried small red beans
  • 2 cups organic vegetable stock
  • 6 cups water
  • 1 swish extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 onion, diced
  • 3 stalks celery, chopped
  • 3 large carrots, chopped
  • 3 organic tomatoes, diced
  • 2 organic red peppers, diced
  • 10 oz white button mushrooms, chopped
  • 4 bay leaves
  • 1 T Italian seasoning
  • 1 T chili powder
  • 2 t cumin
  • 1 t black ground pepper
  • ½ t allspice
  • ¼ t crushed red pepper
  • ½ cup sherry cooking wine
  • ½ cup lemon juice
  • 2 T diced jalapeno peppers, diced

Cook beans in pressure cooker or soak beans until tender. In a cast iron skillet, sauté garlic, onion, celery, carrots until tender. Add in red peppers, mushrooms, and tomatoes. Add sautéed vegetables to beans and broth. Add bay leaves, Italian seasoning, chili powder, cumin, black pepper, allspice, crushed red pepper, sherry, lemon juice, and jalapeno peppers. Simmer for about one and a half hours, then remove bay leaves and serve hot.  Enjoy! 

Created by Kristin Meier 

Sweet Potato Chili with Chipotle Peppers In Adabo Sauce

Sweet Potato Chili with Chipotle Peppers In Adabo Sauce

I was visiting my family during the holidays and wanted to lend a hand in the kitchen. I was inspired by a recipe for Black Bean-Sweet Potato Chili from the USA Today.  I put my own spin on it and “souped up” the chili with extra veggies and beans.  We served it next to homemade bread with hot pepper jelly and a mixed green salad. It was the perfect winter meal. Muy Caliente!

  • 4 cloves garlic
  • 1 swish of olive oil
  • 1 onion, diced
  • 5 organic carrots, chopped
  • 3 stalks organic celery, chopped
  • 1 sweet potato, chopped
  • 1 organic red bell pepper, chopped
  • 1 organic yellow bell pepper, chopped
  • 1 T cumin
  • 1/4 t cinnamon
  • 1 t dried oregano
  • 1/4 t cayenne
  • 1 t smoked paprika
  • 1 T mild chili powder
  • 1 chipotle chili in adabo sauce, minced finely, I used La Costena from Fresh Market
  • 1 (28 oz) can of organic tomato puree
  • 1 (28 oz) can organic diced no salt added
  • 2 (14 oz)  cans organic black beans
  • 1 (14 oz) can organic Northern beans

Saute garlic and onions in olive oil.  Microwave chopped sweet potato for about 3 minutes to cook.  Add carrots, celery, and microwaved sweet potato to garlic and onion saute and cook until softened.  Add peppers and saute. Add cumin, cinnamon, oregano, cayenne, paprika, and chili powder and stir to coat vegetables. Add chipotle chiles, tomato puree, diced tomatoes.  Add tomato puree, diced tomatoes and bring to a simmer. Add black beans and Northern beans simmer for about 30 minutes. Serve when hot.

Created by Kristin Meier

 

Split Pea Soup, Vegan and Gluten Free

Split Pea Soup, Vegan and Gluten Free

Vegan Gluten Free Split Pea Soup

By Kristin Meier

  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 2 bay leaves
  • 6 cloves garlic, minced
  • 4 cups dried split peas
  • 1 cup brown rice
  • 8 cups water
  • 8 cups organic low sodium vegetable broth
  • 6 organic carrots, chopped
  • 6 organic stalks celery, chopped
  • 1 organic red pepper
  • 1 organic green pepper
  • 4 sweet potatoes, diced
  • 1/2 cup chopped parsley
  • 2 T dried basil
  • 2 T dried thyme
  • 2 T ground black pepper
  • 2 T dried marjoram

Saute the oil, onion, bay leaf and garlic in a (cast iron) skillet until the onions are translucent. Add in the carrots, celery, peppers and sauté.  (Hint: I used the Cuisinart to chop all the veggies/potatoes.)  In a large stock pot, combine peas, brown rice, potatoes, water, vegetable broth, parsley, basil, thyme, pepper, marjoram, and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.  Add the sautéed carrots, celery, peppers, garlic and onion sauté to the soup. Serve when soup is hot. Enjoy!

Sweet Potato Chili with Chipotle Peppers In Adabo Sauce

Zesty Vegan Chili in the Pressure Cooker

Log in: Kristin Meier

I got myself a pressure cooker for Christmas, so I decided to bust it out a bit early and give it a whirl. I have been trying to avoid using canned beans due to

 findings that cans are lined with a plastic coating that may leach BPA when heated, but am missing convenience cans provide. 

I have tried overnight soaking and quick soaking dry beans, but more often than not the beans are still hard and crunchy compared to the soft and tender ones right out of the can. And no one likes a crunchy-bean chili! To speed up the process of soaking dry beans, I thought it was time to invest in a pressure cooker. My Zesty Vegan Chili was my first attempt at pressure cooking.  I have to admit, I was a bit fearful of blowing my head off while cooking with a pressure cooker, so I had my hubby assist. The kids watched with great anticipation as the pressure regulator rocked back on the vent pipe and then spun wildly during the brief cooking period.  I am proud to say I am now over my fear of pressure cookers and the chili was a success!   

Zesty Vegan Chili

  • 1 bag dry multi-beans (I threw the yucky seasoning packet away), cooked in pressure cooker per manufacturer’s instructions
  • 1 chopped sweet potato
  • 1 swirl of extra virgin olive oil
  • 1 chopped onion
  • 1 chopped green pepper
  • 3 chopped carrots
  • 3 chopped celery stalks
  • 2 cloves garlic, minced
  • 4 14.5oz cans organic no salt added diced tomatoes
  • 1 14.5oz can fire roasted organic no salt added diced tomatoes
  • 1 T chili powder
  • 1 t ground cumin
  • 1 t black pepper
  • ½ t oregano
  • ¼ t cayenne pepper
  • 1 T diced jalapeño peppers

I cooked the dry beans and chopped sweet potato in the pressure cooker per manufacturer’s instructions.  I chopped the onion, celery, carrot, pepper in the Cuisinart, then sautéed them (peppers last) with olive oil and garlic in a flat iron skillet.  I added sautéed vegetables to the cooked beans, then added the cans of tomatoes, spices and jalapeño peppers and simmered for about an hour.     

A Soup Buffet: Split Pea Soup

A Soup Buffet: Split Pea Soup

Log in: Kristin Meier

Rather than the traditional Christmas ham, turkey, or goose, our family is mixing it up a bit this year.

My sister-in-law came up with the great idea of having a soup buffet, complete with sides such as hummus, veggies, salads, and fruits.

I think it is a smashing idea for a happy and healthy holiday!

I just whipped up this tasty and festive soup, which I plan to share.

Enjoy!

Vegan Gluten Free Split Pea Soup

  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 2 bay leaves
  • 6 cloves garlic, minced
  • 4 cups dried split peas
  • 1 cup brown rice
  • 8 cups water
  • 8 cups organic low sodium vegetable broth
  • 6 organic carrots, chopped
  • 6 organic stalks celery, chopped
  • 1 organic red pepper, diced
  • 1 organic green pepper, diced
  • 4 sweet potatoes, chopped
  • 1/3 cup dried parsley
  • 2 T dried basil
  • 2 T dried thyme
  • 2 T ground black pepper
  • 2 T dried marjoram

Saute the oil, onion, bay leaf and garlic in a (cast iron) skillet until the onions are translucent. Add in the carrots, celery, peppers and sauté.

(Hint: I used the Cuisinart to chop all the veggies/potatoes.)

In a large stock pot, combine peas, brown rice, potatoes, water, vegetable broth, parsley, basil, thyme, pepper, and marjoram. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.

Add the sautéed carrots, celery, peppers, garlic and onion sauté to the soup. Serve when hot. Enjoy!

Hearty Vegan Pumpkin Soup

Hearty Vegan Pumpkin Soup

So many pumpkins, so little time! It makes a great facial, but if you want more, try your hand at a pumpkin piespicy or sweet pumpkin seeds, or this delicious soup.

Hearty Pumpkin Soup

  • 2 pie pumpkins
  • 1 can full fat coconut milk
  • 2 t tumeric
  • 2 t Thai Kitchen Red Curry Paste
  • 1-2 c Water
  • 1 onion
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 1 can Northern beans, rinsed and drained

1. Preheat oven to 350.  Cut pumpkins in half, remove seeds, and place on cookie sheet with skin side down.  Roast pumpkin halves for about an hour, until tender.  Cool.  

2. Sauté carrots, onion, and celery.  

3. Remove pumpkin flesh and simmer in pot with coconut milk, curry paste, and turmeric.  Remove from heat and puree with immersion blender, then add water to make it desired consistency.  Bring to simmer again and add additional spice if desired. 

4. Add sauted vegetables and beans to pumpkin soup.

5. Serve warm. Enjoy.

Created by Kristin Meier

Vegan White Chili

Vegan White Chili

Before I became vegan, my favorite winter stew was a white vegan chili, made with chicken and kielbasa.  It’s different than ‘normal’ chili, and was always a favorite when I took it to bonfires and parties.

I worked to recreate the same flavors and textures, and after coming home with an empty stew pot last night, I think this is better than the original! And much healthier for you…and the chickens:)

Add water, bouillon cubes, chopped potatoes, garlic, onion, peppers and seasonings to soup pot. Bring to a boil and cook until potatoes can be mashed into a creamy consistency (about 10 minutes). Add beans, tomatoes and finely-cubed vegan kielbasa and seitan. Heat on medium another 20 minutes, and add cilantro during the last five.

Ingredient list:

8 cups water

2 large white potatoes

4 cloves of garlic

1 vidalia onion

1 bell pepper (any color!)

1 jalepeno pepper (or use 1 small can)

1 tbsp cumin

1/2 tbsp chili powder

1 can organic cannellini beans (drained)

2 cans organic hot chili beans (not drained)

1 can organic diced tomatoes

2 veggie bouillon cubes

2 vegan Kielbasa sausages

Chicken-Style Seitan

1/2 cup fresh cilantro

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