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Recipes // Soups // Black Bean Immune Supporting Soup

Black Bean Immune Supporting Soup

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Chef Mee Tracy McCormick

Ingredients:

  • 1/4 cup of pancetta (for vegan use 3 tbsp. olive oil)
  • 1/4 cup of diced onions
  • 2 tbsp. of crushed garlic
  • 1/4 cup of diced combo of peppers red, yellow & green bell peppers
  • 1/4 cup of diced carrots
  • 1/4 cup of uncooked brown rice
  • 1/2 cup of fresh cilantro leaves
  • 2 teaspoons of cumin
  • 1 teaspoon of ground coriander
  • *Chop a little extra multi colored bell peppers & cilantro for topping soup before serving.

Directions:

  1. Heat medium sized soup pan, add pancetta allowing it to slightly brown, add onions, garlic, and peppers.
  2. Add in brown rice tossing with onions, pancetta, garlic & bell peppers and lightly toasting the brown rice.
  3. Cover with 6 cups of water; add cumin, coriander, cilantro, carrots & black beans.
  4. Over medium heat cook for 20 minutes or the rice is cooked soft.
  5. Transfer to a blender or food processor, adding in miso paste - puree soup.
  6. Serve with toppings of fresh dices multi colored bell peppers, cilantro & a dollop of cashew cream or vegan sour cream.
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