Spicy Black Bean Soup
(Vegan & Gluten-Free)
2 cup of cooked Black Beans (or 1-2 cans)
2 chopped Carrots
1 Chayote - peeled, de-seeded and chopped
5 chopped Roma Tomatoes
2 minced cloves of Garlic
1 chopped Medium Onion
1 cup of Corn
4 cups of Vegetable Broth (less if you like it thick)
1/2 teaspoon of Ground Cumin
1/2 teaspoon of Mexican Oregano (whole oregano)
1/4 teaspoon of Smoked Paprika
1/2 teaspoon of Cayenne Pepper
1/4 cup of chopped Cilantro
1/4 teaspoon of dried Epazote (or a few sprigs of fresh Epazote)
Salt to taste
Squash Bowl Ingredients:
1 Acorn Squash
1/2 teaspoon of Coconut Oil
Directions to cook dry beans using a Crock Pot:
If your not using canned beans, this is a possible way for you to cook dry beans.
For every 1 cup of dry beans, use 3 cups of water.
Sprinkle Epazote to help reduce the gas that beans often cause. Set the crock pot on low.
It'll takes 6-8 hours for the beans to be fully cooked.
***It'll take less time if you've soaked your beans but its not necessary.***
Directions for the soup:
Chop up all your vegetables into bite sized pieces.
Put all the ingredients except the cilantro into a pot.
Turn your burner up to high. When the soup starts to boil, lower the heat to medium. Simmer your soup for about 15min or more til your vegetables are tender.
Use a submersion blender or put the soup into a regular blender and puree.
***Be careful if your using a blender, hot steam can blast the lid off. So if your using a blender, remove the stopper on top and cover the hole with a folded towel to prevent a mess.***
Mix in the Cilantro.
Serve in a bowl or an edible squash bowl.
Making an edible Squash Bowl for serving:
Pre-heat your oven 400 degrees Fahrenheit. Cut the bottom of the squash so that it stands up flat. Cut the stem top off. Clean out the inside of the squash. Scrape out all the seeds and strands. Rub a little bit of oil on the inside. Bake for 40 min or more til it's fork tender.