Home
All Recipes
Recipes by Region
Blog Index
Appetizers and Dips
Beans and Legumes
Beverages
Breads
Breakfast Dishes
Condiments & Seasonings

Crockpot Recipes
Desserts
Dressings
Eat to Live
Fruit
Gluten-Free
Holiday Dishes
Kid-Friendly Recipes
McDougall MWLP
Meat Substitutes
Pasta
Pressure Cooker
Quick & Easy
Recipes of the Week
Rice & Other Grains
Salads
Sandwiches & Spreads

Sauces
Snacks
Soups and Gumbos
Stews and Chilies
Soy
Veggies

printer friendly version

Black Bean Soup

Submitted by: Mary (adapted from Dr. Dean Ornish's  "Reversing Heart Disease")

2 med. onions chopped
2 stalks celery chopped
1 c vegetable broth (or 6 cups if it is no salt)
5 c water (if not using all vegetable broth)
3 cloves minced garlic
2 carrots chopped
3 teas ground coriander
3 teas ground cumin
2 cans black beans, drained and rinsed
2 oranges, squeezed for juice
3 cups, packed spinach, chopped
1/2 teas freshly ground pepper
1/4 teas (or more to taste) cayenne
1/2 lime, squeezed for juice
1 c apple juice (I whizzed an apple with one cup of water in my vitamix)
1 T Braggs Aminos
Freshly chopped cilantro for garnish

Cook onions and celery in 1 c water until water is evaporated and onions are translucent. Add carrots and cook about 5 minutes. Add broth and/or water, garlic, beans, and orange juice. Dry toast in a hot nonstick pan the cumin and coriander. Add to soup and simmer about 15 minutes. Add spinach and cook until wilted, about 5 minutes. Turn off soup and add lime and apple juices, the peppers, and the Braggs. Serve garnished with chopped cilantro. Serves about 6 big servings.

From the Eat-2-Live Email List

fatfreevegan.com
See our privacy policy

Rate it! 1-Yuck! 2 3 4 5 6 7 8 9 10-Delicious! Votes:1 Rating:

Send us Feedback

© 2004-2009 Fatfree Vegan Recipes
Privacy policy