This is a bean-based vegan soup with chili powder and cumin, adapted from a recipe from the sadly out-of-print Cooking with the Right Side of the Brain by Vicki Rae Chelf.
A tasty and hearty vegan bean soup with as much spice as you like. If the chili powder and cumin aren't enough for you, add more to taste. Make a thicker version for use as the sauce on my bean pizza.
Servings: 4 servings
- Blender or food processor.
- 1 540-mL can of kidney or black beans
- 1/2 sweet red pepper, chopped
- 1/3 cup tomato paste
- 1 1/2-2 cups water, or more to achieve desired consistency
- 1 small onion, chopped See Notes, below.
- 1 tsp dried basil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 2 tbsp tamari or soy sauce, or more or less, to taste
- Place beans, chopped pepper, tomato paste, and enough water for blending into a food processor or blender. Blend until smooth and set aside.
- Heat olive oil in a large pot. Add the onion and spices. Cook until the onion is soft, stirring often.
- Add the bean puree and tamari. Then add water to achieve the consistency you like. Reheat gently if needed.
- Serve with bread or nachos, loaded or plain for dipping.
- I have also used a shallot instead of an onion for less intensity. I have a bit of an intolerance for onion so I tend to go easy on it. Use as much onion or shallot as you prefer.
Image of kidney beans by Tsipilevin | Dreamstime.com