Easy Soups

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* Exported from MasterCook *

 

Caribbean Black Bean Soup

 

Recipe By : Lorna Sass' Short Cut Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : Beans Soups & Stews

Vegan

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups water

1 14 oz can " lite " coconut milk

1 14.5 oz can diced tomatoes w/green chiles*

1 7 oz pkg Fantastic Foods Instant Black Beans

salt to taste

Tabasco sauce to taste

1/4 cup chopped fresh cilantro for garnish

 

In a soup pot or large saucepan, bring the water, coconut milk, and

tomatoes (with liquid) to a boil over high heat, stirring often. Whisk in the

Instant Black Beans and season with salt and Tabasco. Cover, turn off the heat,

and let stand for 5 minutes. Stir well and reheat if necessary. Serve in soup

bowls garnished with cilantro.

 

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NOTES : * or substitute one can of diced tomatoes plus 1 chopped jalapeno

* Exported from MasterCook *

 

Tex-Mex Pinto Soup

 

Recipe By : Adapted from Lorna Sass' Short Cut Vegetarian

Serving Size : 6 Preparation Time :0:00

Categories : Beans Soups & Stews

Vegan Quick & Easy

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1/2 cup onion -- chopped

1 tablespoon garlic -- minced

1 large jalapeno (optional) -- minced

1/2 teaspoon ground cumin

5 cups water

1 7 oz pkg Fantastic Foods Instant Refried Beans

salt to taste ( 1 to 1 1/ 2 tsp)

1 15 oz can corn kernels -- drained

1/4 cup minced fresh cilantro

 

Heat oil in a large saucepan. Saute onions, garlic, jalapeno, and cumin

for 1 minute, stirring frequently. Add water and bring to a boil. Whisk in the

bean flakes (use a whisk or they will lump up) and salt to taste. Cover, reduce

heat, and simmer for 5 minutes.

Stir in the corn and cook, uncovered, until heated through, about 1-2

minutes. Stir in cilantro just before serving.

 

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