This is now my go-to site when I have any problems with a dish. It’s a great one-pot meal (if you eat two bowls of it) that contains the colors of fall. I’ve even added chopped lettuce at the end so that it’s close to salad in a soup. With this black bean soup, I’ve tried to combine the best of both worlds–all the fresh vegetables of a salad with the warmth and comfort of a bowl of soup. Suddenly the huge salads I’d been eating for lunch are just not appetizing, and though it could be 85 degrees at noon, I’ve been drawn toward soups. Though there’s been none of that here in Mississippi (the first truly chilly temps are supposed to arrive tonight), I’ve been content to imagine that it’s fall and to eat accordingly. On to the recipe: Fall is finally starting to arrive here in the South, or maybe it’s just the idea of fall that comes when you look at October on your calendar and see in your mind’s eye yellow leaves whirling in a chilly breeze and, if your mind’s eye somehow has the sense of smell, the distant aroma of chimney smoke. Anyone interested? (I’m considering one called “ WTF is Nutritional Yeast?” which is a comment I received on Facebook recently.) It makes me think I should do some “ Vegan 101“-type posts. Wherever you are in your eating choices, whether you feel you’re on a path toward veganism or are simply trying to eat fewer animal products, I’m glad you’re interested in vegan cooking and I’m happy that you’ve chosen to get your recipes from this site. My last review, of Colleen Patrick-Goudreau’s The 30-Day Vegan Challenge, was especially enlightening because I had no idea that so many near-vegans, non-vegans, and not-even-close-to-vegans were reading my blog. In the process of posting the reviews and reading your feedback, I learned some very surprising things, not just of the cooking variety (like baby limas taste great in guacamole–who knew?!), but about you, the readers of this blog.
It was a lot of fun cooking dishes that had already gone through the testing process and learning more about cooking in general (and slow-cooking in particular) from three expert cooks. Well, after three weeks of posting other people’s recipes, I’m back with one of my own.
This nutritious black bean soup has all the fresh vegetables of a salad with the warmth and comfort of a bowl of soup and is delicious too! Jump to Recipe Pin Recipe Share on Facebook
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