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Several years prior, a companion of mine mutual this formula on Facebook. I stuck the formula promptly on the grounds that she raved about it, and I saw a couple of months prior, that the first site that I've adjusted the formula from was gone! In this way, I chose since I rolled sufficiently out improvements to the formula at any rate, I'd review my very own variant. This simple 30 minute dark bean soup is the ideal a minute ago supper thought.

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)


  1. 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.
  2. 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.
  3. 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.
  4. Top soup with Greek yogurt, green onions and cheddar cheese.

Read more our recipe Vegan Gnocchi with Spinach and Tomatoes #vegan #recipe

Source : bit.ly/2EhQVOj

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