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Black Bean Soup - Hell Yeah It's Vegan!
Despite the occasional 50-degree day, Connecticut’s gotten a lot of snow this winter. After a cold day at work and a two-mile trudge home through the snow and ice, there’s nothing that makes me happier than coming home to a hot bowl of soup. Black bean soup is healthy, hearty fare that’s sure to warm you up from the inside out.This recipe is extremely simple, but it does take time. Simmering dried black beans right in the stock is key to this soup’s full-bodied flavor. I’ve tried all kinds of shortcuts, but black bean soup thrown together in half an hour with canned beans just doesn’t hold a candle to this slow-cooked beauty. Give it a try some chilly weekend when you don’t mind cozying up to your stove for a couple of hours. It’s worth it! This soup is creamy and mild enough for folks with less adventurous palates, but you can easily adjust it to fit your tastes. I like topping my bowl with a healthy dose of smoky chipotle hot sauce. You can also go Tex-Mex: just add a cup and a half of cooked corn kernels during the last 20 minutes of simmering and garnish with …