Revised Mexican Black Bean Soup
- 1 Tbsp. olive oil
- 1/2 cup green bell pepper, chopped
- 1 cup onion, chopped
- 1 cup tomato, chopped
- 1 jalapeno, seeded and diced
- 2 garlic cloves, minced
- 1 qt. (4 cups) low sodium vegetable broth (choose one without sweeteners, mushrooms, or yeast)
- 1 cup water
- 2-15 oz. cans black beans, drained and rinsed
- 2 tsp. cumin
- 1/4 tsp. black pepper
- 3/4 tsp. salt
- 1/2 cup quinoa
- 1/4 cup cilantro, chopped
- garlic salt, to taste
- Spanish smoked paprika, to taste
- pinenuts for topping
In a large skillet, saute onion and bell pepper in oil over medium heat for 5 minutes. Add garlic and saute for 2 minutes. Add the rest of the ingredients, except the tomatoes, cilantro, and pinenuts. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes. In the last 5 minutes, stir the tomatoes in, cover, and let simmer until done.
When the soup is done cooking, stir the cilantro in.
Garnish with avocado and pinenuts.
I went with another gigantic salad for lunch yesterday, topped with my New and Improved Vegan Ranch Dressing. My salad consisted of romaine salad mix, zucchini, tomatoes, green bell pepper, red onion, and black beans.
Dinner needed to be quick…but only because I was hungry and didn’t want to wait forever to eat. I decided on brown rice pasta with my revised pesto recipe, because we already had everything on hand. Considering it was the day before my weekly grocery shopping trip, I’d say that was pretty amazing.
Basil and Cilantro Pesto
- 3 cups packed fresh basil
- 1/2 cup packed fresh cilantro
- 2 cups almonds or pine nuts (or a combination of both)
- 6 cloves garlic
- 1 cup olive oil
- salt to taste
- 1 1/2 Tbsp. lemon juice
Add all ingredients to a blender or food processor and blend until smooth.
Pour over the pasta of your choice.