Vegan Black Bean Soup

 by YCHRISTINE on AllRecipes.com

  

I usually make half to this recipe and sometimes top it with cheese.  Of course, then it is vegetarian, not vegan. 

Vegan Black Bean Soup

• Prep
  15 m
• Cook
  30 m
• Ready In
  45 m

"Easy to make, thick, hearty soup with a zesty flavor."

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 stalks celery, chopped
• 3 carrots, peeled and chopped
• 4 cloves garlic, chopped
• 2 tablespoons chili powder

• 1 tablespoon ground cumin
• 1 pinch black pepper
• 4 cups vegetable broth
• 4 (15 ounce) cans black beans
• 1 (15 ounce) can whole kernel corn
• 1 box Pomi strained tomatoes, approx. 26 oz

Directions

1. 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.
2. 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.

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Printed From Allrecipes.com 3/31/2018

My Favorite Lasagna, from Jane Brody's Good Food Book

One of the things I like best about this dish is being able to add vegetable: spinach, zucchini, or what have you.

Ingredients - Bean sauce
1 T olive oil
2 tsp minced garlic
1 small onion, finely chopped
2 c beans dark red kidney beans, drained (if canned) and coarsely chopped
1 container Pomi
1 8-oz can tomato sauce
1 tsp oregano
1 tsp basil
freshly ground black pepper to taste

also
¾ pound lasagna noodles (no need to precook)
2 c part-skim ricotta
8 oz shredded mozzarella (or thinly sliced)
¼-½ c shredded parmesan (or 3 cheese Italian blend, my favorite)

1. Prepare the sauce by heating the oil in a medium sauce pan, then sautéing onion and garlic for a minute. Add chopped beans. Cook, stirring, for several minutes. Add tomato sauce and Pomi, oregano, basil and pepper. Bring to boil, then simmer for 5 minutes.
2. Spread thin layer of sauce over bottom of 9x13 pan.
Layer as follows:
⅓ of noodles (don't overlap)
½ of ricotta, mozzarella (any veggies you want to add) and ⅓ remaining sauce
Repeat.
Last layer is noodles, ⅓ of sauce, parmesan.
3. Bake at 350 F covered tightly with foil for 1 hour or until pasta is cooked. If too much liquid remains, bake an additional 10-15  minutes uncovered.

Serves 8.