Vegan Mexican Black Bean And Cabbage Soup Recipes
VEGAN CABBAGE SOUP
Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version, stir in canned beans, such as cannellini or navy. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 6h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top with fresh basil.
Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 866mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 4g protein.
BLACK BEAN & CABBAGE OVER RICE
This can be a hearty side dish or a meatless main course with a green salad and chunks of rye bread. Regular butter can be used with the same result.
Provided by Kathy228
Categories Brown Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute the first 3 ingredients until soft, about 15-20 minutes.
- Add salt and pepper and stir.
- Add the rinsed and drained beans.
- Gently saute the beans with cabbage-onion mixture for 10 minutes.
- Stir in the tomato and simmer for 5 more minutes.
- Adjust the seasonings.
- Serve over individual bowls of brown rice, top with yogurt or sour cream and sprinkle with chopped cilantro.
Nutrition Facts : Calories 312.2, Fat 7.8, SaturatedFat 4.3, Cholesterol 16.4, Sodium 412.8, Carbohydrate 51.7, Fiber 12.2, Sugar 5.6, Protein 11.1
VEGAN BLACK BEAN SOUP
Easy to make, thick, hearty soup with a zesty flavor.
Provided by YCHRISTINE
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
- Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 75.3 g, Fat 5 g, Fiber 25 g, Protein 21.9 g, SaturatedFat 0.8 g, Sodium 1733.6 mg, Sugar 7.2 g
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