Monday, April 5, 2021

Vegan Dump Dinners - Black Bean Soup

Vegan Dump Dinner - Black Bean Soup
This soup offers the best of several worlds. It is unbelievably easy to make, delicious and satisfying to
eat, and frugal. It also passes the kid-approval test in our house : ) 

I've been making it for years, but this year I simplified the method even more, and made it into a dump dinner - so it can be prepared with no hassles. 

You make it from dry beans, but it requires no soaking : )

I like to serve it with optional toppings: Rice to scoop on top, Sriracha for those who like a little heat, Fresh chopped tomatoes or Salsa, and Tortilla Chips. Avocado is also a delicious topping with this soup. 

For those who aren't vegan, or who aren't doing Lent, you can also offer Sour Cream and Mexican Style Shredded Cheese toppings, or even some Kielbasa slices.

Here's the super-easy recipe:

Vegan Dump Dinner - Black Bean Soup
In a Gallon Zipper Bag (or similarly sized Plastic Food Storage Box) Place:
1 Pound Black Beans, Rinsed and Sorted (2 1/2 cups)
1 (12 oz) bag Frozen Bell Peppers and Onions (or 1 cup Bell Peppers & 1 Cup Onions, in Crescents)
Scant Tablespoon Salt

In a Quart Zipper Bag (or similarly sized Plastic Food Storage Box) Place:
1 Can (15 oz) Chopped Tomatoes, with their liquid
1/4 Cup Dry Wine (any Color - may be omitted if you don't do wine)
Contents of 1 Packet Taco Seasoning, or 2 Tablespoons Homemade Taco Seasoning

Label Both Bags. 

Seal the small bag, place it inside the large bag, seal the large bag & put it in the freezer. (If using freezer boxes, put them next to each other in the freezer - possibly using a little tape so they don't get separated)

 

Vegan Dump Dinner, Black Bean Soup, in Progress

 

 

Vegan Dump Dinner, Black Bean Soup, Ready for Freezer

 

To make:

The day before, put the bags in the refrigerator to defrost. 

The day you want to enjoy the soup, remove the small bag, and leave it in the refrigerator. Put the contents of the large bag in your slow cooker or crock pot. 

Add 7 Cups water. 

Cook on high till beans are very tender - about 5 hours

Just before serving:

Add contents of small bag, and allow to warm (about 20 minutes - while you make the rice and set the table)

Then, Blend the soup with an immersion blender. I like to leave some of the soup chunky - with some whole beans, so I don't blend it until it's completely smooth, but I stop blending when it has reached my desired chunky-ness level : )

Serve in Bowls with above listed toppings to be added by each diner.

Enjoy!

This is being shared on 

Tasty Tuesday

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