Carribean Black Bean Soup
October 26, 2015
This delicious black bean soup can be made on the stove top or in a slow cooker. It's easy to make and freezes especially well.
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On the stove, cook at high heat about 1-2 hours or until beans are tender. Do not add any salt or anything containing salt until the beans are tender or they will remain a little crunchy. If using a slow-cooker, it may take longer to get them tender but you can do other things while waiting for them to cook.
This recipe is from vegan chef and author Robert Oser for hippievegan.com. Check out Robert's recipes at https://www.facebook.com/hippievegan
Notes from Robert:
This is my favorite version of black bean soup. The orange juice and pulp really add a nice touch. As with any bean soup, a slow-cooker makes it a simple operation. This soup freezes wonderfully so make lots and freeze small containers for when cooking is difficult. Serve, perhaps with hot corn bread and a salad on the side.