Guest guest Posted October 18, 2008 Report Share Posted October 18, 2008 I'm a long-time vegetarian, working on vegan but not quite there yet. I'm a widow, teacher, writer, mother of three, and love to garden and cook. I'm just getting started with my pressure cooker, which seems to work wonders with beans. Since I have to eat two meals a day away from home, I love making soups to take with me. When you live in the southeast, it's hard to find vegetarian fast food - unless you count going to the store to pick up a quick banana and apple. Here's a John McDougall recipe that I really like. It's vegan and low fat, too. Can't beat that. Bean and Corn Soup 1/2 cup minced onion 1/3 cup water 2 16-ounce cans nonfat refried beans 1 3/4 cups vegetable broth 2 cups frozen corn kernels 1/2 cup mild salsa 1/2 teaspoon ground cumin a couple of twists of ground pepper dash of Tabasco Place onion and water in saucepan. (If you aren't concerned about fat, use a little olive oil.) Cook, stirring occasionally, until onion is soft. Add the beans and broth. Stir until combined and soupy. Add the corn, salsa, cumin and pepper. Cook and stir for about five minutes until heated through. Add Tabasco to taste. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2008 Report Share Posted October 18, 2008 Hi Abby, I live in the south east united states too. Welcome to the group.. I'm a huge soup lover also. I make it year around. It is a great healthy one pot meal, with some bread. Thanks for sharing your soup recipe. What state are you from? I'm from Al. but travel to TN, GA and FL quite often. I can give you some pointers in those areas and others here may also add some sugggestions for vegetarian menu items at various restaurants and fast food places. have fun and enjoy our recipe files. So many wonderful tried and true recipes that our member have genously shared. You'll be in heaven. Be sure and check out our Soups folder and the Hot soup sub folder within that folder. There are a ton. From one soup lover to another, Judy - Abby Saturday, October 18, 2008 8:16 PM New here - Abby - Bean and Corn Soup recipe I'm a long-time vegetarian, working on vegan but not quite there yet. I'm a widow, teacher, writer, mother of three, and love to garden and cook. I'm just getting started with my pressure cooker, which seems to work wonders with beans. Since I have to eat two meals a day away from home, I love making soups to take with me. When you live in the southeast, it's hard to find vegetarian fast food - unless you count going to the store to pick up a quick banana and apple. Here's a John McDougall recipe that I really like. It's vegan and low fat, too. Can't beat that. Bean and Corn Soup 1/2 cup minced onion 1/3 cup water 2 16-ounce cans nonfat refried beans 1 3/4 cups vegetable broth 2 cups frozen corn kernels 1/2 cup mild salsa 1/2 teaspoon ground cumin a couple of twists of ground pepper dash of Tabasco Place onion and water in saucepan. (If you aren't concerned about fat, use a little olive oil.) Cook, stirring occasionally, until onion is soft. Add the beans and broth. Stir until combined and soupy. Add the corn, salsa, cumin and pepper. Cook and stir for about five minutes until heated through. Add Tabasco to taste. Quote Link to comment Share on other sites More sharing options...
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