30 November 2010

At Month's End

So ends another Vegan MoFo.  In the fashion of many fellow bloggers, I reflect fondly upon these last 30 days whilst bidding farewell to a wonderful month-long celebration of vegan food greatness.  The huge participation has been impressive, the edibles delightful, and animal-friendly enthusiasm palpable, making this one exciting time to be part of such a fabulous online vegan community.  The mass marathon blogging may be over until next year, but undoubtedly, numerous blogs--longtime haunts and recent discoveries alike--will continue to grace the blogosphere with cruelty-free undertakings.  The food musings here won't end today; I shall return shortly with more food musings.  Thanks to all for sharing your food love, comments, and simply stopping by to read!


To punctuate this bittersweet ending, I'll share an easy but delicious recipe for the Chunky Black Bean Soup I enjoyed last night.  Consider this a hug-in-a-bowl to all of you lovely readers!  The cold weather first nudged me back toward soup cravings, which eventually escalated into full soup mode.  Hearty and warmly spiced, a bowl of this savory, brothy goodness is a scrumptious way to fill a belly and combat frigidity.


Chunky Black Bean Soup (printable recipe)
Yields 6 to 8 servings

3 c vegetable broth
2 (15-oz.) cans black beans, drained and rinsed
1 c peeled tomatoes, chopped
1/2 c onion, chopped
1/4 c green onion, chopped
1 large carrot, chopped
3 cloves garlic, minced
1 tsp ground cumin
1 tsp dark (mild) chili powder
1/4 tsp ground cayenne, or to taste
1/4 tsp ground black pepper
2 bay leaves
2 T fresh cilantro, chopped
1 c blanched spinach, drained and chopped


Combine everything but the spinach in a large pot.  Bring to a boil over high heat, then cover and reduce to medium-low heat.  Allow the ingredients to simmer for approximately 30 minutes, adding the spinach in the last five minutes.  Remove from heat.  Remove and discard the bay leaves.  Extract approximately two cups of the soup and set aside.  With an immersion blender or regular stand blender, blend the remaining contents of the pot until no large chunks remain; alternatively, blend the entire soup for a smoother texture or skip the blending process completely to retain a much chunkier texture.  Return the soup (including the reserved two cups) to the pot and cook until just heated through.  Serve hot and enjoy!

5 comments:

  1. Tiffany, your soup looks great. Black bean is one flavour everybody loves! I've also been eager to ask how the NaNoWriMo project went?

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  2. The soup looks awesome- the spinach sounds like a great addition!

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  3. The soup looks awesome- the spinach sounds like a great addition!

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  4. What I like about this recipe is that you don't overload it with onions...although we did leave out the green ones. We also substituted a dry red wine for part of the veggie broth and Loved this soup! The spinach is an inspired addition.

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  5. Thanks for trying the recipe! I'm so glad you liked it. I'll have to try the red wine substitution; it sounds like it would add a delicious depth of flavor.

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Thanks for reading! Your comments are always welcome and appreciated. :)