I know that the majority of my recipes do not apply to you, and I try really hard to think up ways to modify my recipes for you, but I do not always succeed. I have heard of TVP and other similar replacement protein sources, but I do not know enough about them to suggest replacing pork tenderloin with them. So! Today's guest post edition is for YOU. I've eaten this soup twice, and both times it was the veggie rendition. It is SUPER tasty. Get ready, grab your spoon, and enjoy yourself thoroughly.
Love, Audrey
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Vegetarian Black Bean Soup-Monday
By Sarah at Saturday Sequins.
Hello, readers of the most excellent Audrey's blog! I'm excited to be a guest poster today and to share the recipe for my favorite soup.
This soup is vegetarian and vegan-friendly and, when made with the right ingredients, also gluten-free. I've never liked the idea of textured vegetable protein as a meat substitute, (what does that mean, anyway? Sounds too much like Soylent Green to me) so instead, I've mixed two healthy, delicious whole grains, millet and amaranth, which you can find in any health food store.
Also, note to carnivores: Yes, you can substitute lean ground beef for grains! I won't cry if you do. Just brown it in a skillet with a little olive oil before you add it. About 1 Lb should do.
What's in the soup:
2 TBS olive oil
1 clove garlic (minced)
1/4 c onion (diced)
veggie broth (low sodium)
1/4 c millet
1/4 c amaranth
1 (15 oz) can black beans
1 (15 oz) red kidney beans
1 can (28 oz, or 1 Lb) crushed tomatoes with basil (I like the Meijer Organics brand)
1 can (14.5 oz) diced tomatoes with green chilies (I like the Eden Organic brand)
2 tsp chili powder
1/8 tsp cumin
A dash or two of black pepper
A light sprinkle of Italian herb mix.
1 c frozen corn
1-2 large handfuls finely chopped fresh spinach (optional)
How to make the soup:
Pour olive oil into a large soup pot with garlic, onion, and about 1/4 c veggie broth. Put it on medium-low heat, or a little lower than that, until the onions become slightly translucent.
While this is going on, in a separate, smaller pot, add millet, amaranth, and 1 3/4 c water. Bring it to a boil, and then let it simmer, covered, for 20-25 minutes. You might want to check it at the 15 minute mark and give it a stir -- in my experience, it almost always needs it!
While the grains cook, add about 1 c veggie broth, black beans, red kidney beans, crushed tomatoes with basil, diced tomatoes with green chilies, and 1/2 c water to rinse the rest of the tomatoes out of the cans.
Keep the large soup pot on medium low, and add chilli powder, cumin, black pepper, and Italian herb mix.
When the grains are cooked, add 1 c to the soup pot, along with frozen corn and spinach (if you want-- again, there will be no crying if you decide not to). Let the soup cook for another 10 to 15 minutes, and it's ready to serve!
This recipe serves 6 to 8 people, depending on portion size and appetite. It goes very well with tortilla chips for dipping, or with a huge slice of cornbread. Or both.
By Sarah at Saturday Sequins.
Hello, readers of the most excellent Audrey's blog! I'm excited to be a guest poster today and to share the recipe for my favorite soup.
This soup is vegetarian and vegan-friendly and, when made with the right ingredients, also gluten-free. I've never liked the idea of textured vegetable protein as a meat substitute, (what does that mean, anyway? Sounds too much like Soylent Green to me) so instead, I've mixed two healthy, delicious whole grains, millet and amaranth, which you can find in any health food store.
Also, note to carnivores: Yes, you can substitute lean ground beef for grains! I won't cry if you do. Just brown it in a skillet with a little olive oil before you add it. About 1 Lb should do.
What's in the soup:
2 TBS olive oil
1 clove garlic (minced)
1/4 c onion (diced)
veggie broth (low sodium)
1/4 c millet
1/4 c amaranth
1 (15 oz) can black beans
1 (15 oz) red kidney beans
1 can (28 oz, or 1 Lb) crushed tomatoes with basil (I like the Meijer Organics brand)
1 can (14.5 oz) diced tomatoes with green chilies (I like the Eden Organic brand)
2 tsp chili powder
1/8 tsp cumin
A dash or two of black pepper
A light sprinkle of Italian herb mix.
1 c frozen corn
1-2 large handfuls finely chopped fresh spinach (optional)
How to make the soup:
Pour olive oil into a large soup pot with garlic, onion, and about 1/4 c veggie broth. Put it on medium-low heat, or a little lower than that, until the onions become slightly translucent.
While this is going on, in a separate, smaller pot, add millet, amaranth, and 1 3/4 c water. Bring it to a boil, and then let it simmer, covered, for 20-25 minutes. You might want to check it at the 15 minute mark and give it a stir -- in my experience, it almost always needs it!
While the grains cook, add about 1 c veggie broth, black beans, red kidney beans, crushed tomatoes with basil, diced tomatoes with green chilies, and 1/2 c water to rinse the rest of the tomatoes out of the cans.
Keep the large soup pot on medium low, and add chilli powder, cumin, black pepper, and Italian herb mix.
When the grains are cooked, add 1 c to the soup pot, along with frozen corn and spinach (if you want-- again, there will be no crying if you decide not to). Let the soup cook for another 10 to 15 minutes, and it's ready to serve!
This recipe serves 6 to 8 people, depending on portion size and appetite. It goes very well with tortilla chips for dipping, or with a huge slice of cornbread. Or both.
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Okay, now go! Make! Devour!
About Sarah:
I am sad because you probably don't know Sarah. (I am also secretly happy because I don't want to share her with you.) Go to her blog, and you'll see why. Can you believe she makes all of that gorgeous jewelry? She does. Either that, or she has minions that produce it for her, and she takes the credit. But I'm guessing it's the former option because minions are expensive. When she's not making jewelry or writing soup blogs for me, Sarah hula hoops, writes both fiction and non-fiction, wears Halloween socks, and is the wife of Mr. Sequin. Keep in mind that if you try and steal her from me, I will cut you.
