Vegan Black Bean Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 360.0
  • Total Fat: 10.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 234.1 mg
  • Total Carbs: 51.3 g
  • Dietary Fiber: 18.8 g
  • Protein: 4.7 g

View full nutritional breakdown of Vegan Black Bean Soup calories by ingredient


Introduction

I adapted a Brazilian Black Bean soup recipe using Soyrizo in place of all the meat. I think it is delicious. I adapted a Brazilian Black Bean soup recipe using Soyrizo in place of all the meat. I think it is delicious.
Number of Servings: 12

Ingredients

    Dried Black Beans,2 pounds, cleaned and cooked
    I package vegan soyrizo, I use Frieda's brand
    4 Tbsp olive oil
    6 cloves of garlic, minced
    2 stalks of celery, chopped
    4 medium onions, chopped
    1 green bell pepper, chopped
    1/4 cup parsley, chopped
    2 Tbsp oregano
    2 Tbsp Basil
    1/4 tsp ground cloves
    8 cups of water

Tips

I buy dried beans and cook them in the pressure cooker. If you prefer you can substitute 12 cups of canned beans but rinse them well before putting them into the slow cooker.
After sautéing the vegetables and soyrizo I transfer them to the slow cooker and add the water to the skillet I cooked them in. Heat until boiling then transfer this to the slow cooker. I have to do this twice as my skillet only holds 4 cups of water. This gets all the yummy spices out of the skillet and into the soup.


Directions

Saute Soyrizo and all chopped vegetables in olive oil until softened. Add the spices toward the end and blend well. Put the vegetables and beans in a 7 quart slow cooker. Add water. Set on high and leave until it is boiling. Change setting to low and leave overnight. Sometimes the smell is so inviting I have it for breakfast. Add salt and pepper to taste. Enjoy!

Serving Size: Makes 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user LILYREDCLOUD.