Still plugging along on my vegetarian journey…some days are better than others. One of the things that I find helps me get through – especially during these cold winter days – is soup. Soup is so simple, so delicious, and so versatile – practically anything can get dumped into a pot and whipped into a warm and satisfying soup. One of my favorites these days is something I threw together with what I had in the pantry and fridge – black beans, canned tomatoes, vegetable stock, and an assortment of vegetables. A little creativity and one immersion blender later, and I had a thick and spicy soup chock full of protein and comfort.
It goes great with a hunk of whole grain bread – I’ve got a great recipe for oatmeal flax molasses bread that I’m willing to share!
It may take a bit of extra time to get the ingredients prepped and ready for the pot, but I promise you the results are worth it.
Step 1: Roasted Vegetables
- 1 red onion, chopped
- Bell peppers, chopped (red, yellow, orange – 1 of each)
- 8oz white mushrooms, halved
- 3 medium carrots, chopped into bite-sized chunks
Mix vegetables together in large roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 350º for 35-40 minutes until brownish around the edges. While you’re roasting them, you can also roast the roasted sweet potato.
Step 2: Roasted Sweet Potato
1 medium/large sweet potato, chopped into bite-sized chunks
Drizzle with olive oil, sprinkle with salt and pepper. Roast at 350° for 35-40 minutes until slightly browned – they will still be soft. (I roast these in a separate pan so they don’t get mushy from the water released by the other vegetables) Now that you have all the veggies done, you can assemble the soup.
Step 3: Roasted Potato and Sweet Potato Black Bean Soup
- 2 cans black beans (not drained)
- 1-2 cans diced tomatoes and their juice (home canned tomatoes would be great, too)
- 4 cups vegetable stock
- 3-4 cups roasted vegetables
- Roasted sweet potatoes
- 2 bay leaves
- 2 Tbsp medium-hot chili powder (or more if you like it spicy)
- 2 tsp cumin
- 2 tsp oregano
- Salt/pepper to taste
Mix the beans, tomatoes, stock, vegetables, and bay leaves together in a medium pot. Bring to a boil; reduce heat and simmer for approximately 30 minutes. Remove bay leaves and discard. With a slotted spoon, remove about half of the beans and veggies; set aside. With an immersion blender, puree the soup in the pot until smooth (you can also use a blender). Return the beans/veggies to the soup, and add the chili powder, cumin, and oregano. Simmer for another 15-20 minutes. Season with salt and pepper; adjust seasonings. Serve immediately or freeze for later. Makes a lot!
NOTE: There will be leftover roasted vegetables – throw them in sandwiches, on top of pizzas, in omelets or frittatas, or mix up with some rice or quinoa for a quick lunch.