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Thursday, May 5, 2011

Cinco de Mayo: Vegan spicy black bean soup

So everytime I make a pot of beans - any beans - I turn at least 2 bowls worth into soup.  Here's today's lunch fare:

1 can or 2 cups cooked black beans
1/2 onion, sauteed
jalapeno, diced to taste
1/2 avocado cut into chunks

In a food processor, combine 1/2 of beans, and all of onion, jalapeno and avocado. Pulse till smooth.  Combine in a pot with remaining beans, stir to incorporate and heat till piping hot.  Serve topped with whatever youlike, my personal favs are avocado, salsa and tofutti sour cream and some shredded daiya goodness!


  1. i think so! and it actually works well with great northern beans or black eyed peas too! when I make it with black eyed peas I add soyrizo for a nice extra kick!