One reason we cherish this formula so much is on the grounds that you can eat it as a soup, or eat it over rice, or dunk contributes it. My children cherish it, and even my excessively fussy 6-year-old solicitations it as his most loved feast.
Also try our recipe Cauliflower Cheesy Bread #easyrecipe #vegan
- 4 cans (15 oz each) black beans, rinsed and drained, divided
- 2 cans (10 oz each) original Rotel diced tomatoes & green chilies
- 1 Tbsp. olive oil
- 1 Medium Onion, diced
- 6 cloves garlic, minced
- 1 Tbsp. Ground cumin
- 1 Cup Chicken Broth
- 1/2 tsp. red pepper flakes
- 2 tsp. worcestershire sauce
- Salt to taste
- Greek yogurt (garnish)
- green onions (garnish)
- shredded cheddar cheese (garnish)
Instructions
- In a blender or food processor, add 2 cans of black beans and 2 cans of Rotel tomatoes and process until well blended. Set aside.
- Add oil to a large stockpot and heat over medium heat. Sautee onions until translucent. Add garlic and cumin and stir for another minute. Add chicken broth and let simmer for one minute.
- Add bean and Rotel mixture and stir. Add remaining 2 cans of (whole) beans. Add Worcestershire and red pepper. Mix well, and heat on medium high until boiling. Reduce heat, cover and simmer for 10-15 minutes. Season with salt to taste.
- Top soup with Greek yogurt, green onions and cheddar cheese.
Read more our recipe Vegan Gnocchi with Spinach and Tomatoes #vegan #recipe
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