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Black Bean Soup With Orange Juice

Refried Bean Soup With Chunky Chili Tomatoes

Tomato Lentil Soup

 

* Exported from MasterCook *

 

Black Bean Soup With Orange Juice

 

Recipe By : The Convenient Vegetarian, by Messina and Schumann, p. 72

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

2 carrots finely diced

2 stalks celery -- thinly sliced

1 medium onion -- minced

1 cup vegetable broth

30 ounces canned black beans

OR 4 cups cooked

1/2 cup freshly squeezed orange juice

2 teaspoons ground cumin

2 teaspoons ground coriander

2 limes -- juice of

2 teaspoons salt

1 teaspoon freshly ground black pepper

 

A winner in the Physicians Committee for Responsible Medicine recipe

contest, this was contributed by David Beaupre. Its tangy, yet slightly

sweet flavor definitely makes you want to ask for a second helping.

 

Makes 6 servings

 

In a large saucepan, heat oil over medium heat, and saute carrots, celery,

and onions until tender. Add broth, beans, orange juice, and spices;

simmer, covered, 10 minutes. Add lime juice, salt, and pepper. With a

hand blender, blend soup for about 30 seconds to thicken (or remove 1 cup

of soup to a blender, puree and add back to soup pot).

 

 

 

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* Exported from MasterCook *

 

Refried Bean Soup With Chunky Chili Tomatoes

 

Recipe By : The Convenient Vegetarian, by Messina and Schumann, p. 77

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 cup water or veggie broth

1 cup frozen corn kernels

1 cup chopped red or green bell peppers -- (optional)

1/4 cup chopped fresh cilantro -- (optional)

1/2 tablespoon chili powder or Mexican seasoning mix -- up to 1

1/2 teaspoon cumin

1/2 teaspoon garlic salt

30 ounces canned vegetarian refried beans

15 1/2 ounces canned chunky Mexican-style stewed

tomatoes

 

Makes 4 servings.

 

Combine all ingredients in a large pot, and simmer gently over low heat

until heated through, 5 minutes. Remove from heat, and let sit, covered, 5

to 8 minutes before serving.

 

 

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* Exported from MasterCook *

 

Tomato Lentil Soup

 

Recipe By : The Convenient Vegetarian, by Messina and Schumann, p. 74

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups water

1/2 cup red lentils

3 stalks celery -- sliced

2 carrots -- sliced

1/2 inch piece gingerroot -- minced

1 small onion -- coarsely chopped

3 ripe roma tomatoes -- diced

OR one 15-ounce can diced

1 teaspoon salt

2 teaspoons cumin

1 teaspoon allspice

 

This recipe was an entry to the Physicians Committee for Responsible

Medicine recipe contest; and although not a prizewinner, it was a big hit

with our testers. We would love to give credit to the contributor, but

unfortunately, we couldn't read the name! You can use either red or brown

lentils with this soup; it will cook a little more quickly with the red

ones. Allspice gives it a distinctive flavor.

 

Makes 4 servings.

 

In a large pot, bring water to a boil. Add lentils, celery, carrots,

ginger, and onion. Reduce heat, and simmer until lentils are tender, about

30 minutes. Add tomatoes and seasonings; simmer until heated through,

about 5 minutes.

 

 

 

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