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Vegetable Black Bean Soup, With A Valentines Day Twist!

February 13th, 2013 | Posted by Angela Roberts in Eating Real Food | Recipes | Soups | Vegetarian

Welcome to the Festival of Food Carnival. In celebration of Valentine’s Day, we’re sharing recipe ideas for “love foods” or foods to share with loved ones. Hosted by Diary of a First Child and Hybrid Rasta Mama, you’re welcome to join us next time, or if you have a previously published recipe you’d like to share, add it to the linky below.

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My family is precious to me and I love them more than anything.  I jump at every opportunity to express my love for my family.  Beginning on the first day of February I like to make at least one meal or treat that involves a heart, or hearts, every day leading up to Valentines Day.  When I decided to make vegetable black bean soup I realized it was the perfect opportunity to add heart-shaped carrots!

This vegetable black bean soup is certainly a hit in our home.  Black beans are healthy and affordable, I cook with them often.  This dish is easy to spice up or down depending on your families preference.  You could easily add more chili powder or even throw in a jalapeno or serrano pepper.  Okay, are you ready for this recipe yet?  Here you go……

What you need:

1 tablespoon of oil (I use olive or coconut), 2 medium onions, 4 cloves of garlic, 3 carrots, 1 red pepper, 2 stalks of celery, 2-3 teaspoons of chili powder, 2 teaspoons ground cumin, 2 1/2 cups of vegetable stock, 15 ounces of stewed tomatoes, 45 ounces of black beans (cooked or canned), 10 ounces cooked corn, 1/2 teaspoon of black pepper, and 1/2 teaspoon of sea salt

What you do:

Chop your onion, garlic, carrots, red pepper, and celery.  I place mine in my food processor because it is easier and the kids can’t pick out chunks of veggies.

As I mentioned earlier I like to serve a heart-shaped item with every meal in February leading up to Valentines Day.  I leave one carrot out of the food processor and cut it heart-shaped.  I found the inspiration for heart shaped carrots over at Sophistimom (she makes them WAY better than me, by the way).

Heat the cooking oil in a large saucepan over medium heat.  Add your chopped veggies and stir for about 5 minutes.

Add the chili powder and cumin.  Cook for about 2 minutes then add the vegetable stock, 2/3 of the black beans, corn, black pepper, and sea salt.  Change heat to high and bring to a boil.

While the soup is heating to a boil puree the stewed tomatoes and remaining 1/3 of black beans.  I use the same food processor that I used earlier.

Add this to the soup once it reaches boiling.  Reduce heat, cover, and simmer for about 20-30 minutes.  Enjoy!

Of course I had to serve this vegetable black bean soup with heart-shaped corn muffins!

Do you have a special meal or dish that you make for your family on or near Valentines Day??

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Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.

Stay connected! Be sure to “Like” the Festival of Food Carnival Facebook page.

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