Happy Tuesday, lovelies!
Harissa. OH MY gosh… it’s definitely HOT. Which makes it perfect for this soup!
This soup was inspired by my favorite vegan burgers – Gardein’s Chipotle black bean burgers. It’s perfectly spicy and warm, with a little bit of kick from some delicious lime. I’ve also rounded out the flavor with some nutritional yeast and almond milk to give it a faux-creamy flavor (without all of the fat of a full cream soup!).
I don’t doddle here, so let’s get to the recipe!
5 quart pot / 3-4 hours / vegan / plant-based
- 2 cups cooked black beans
- 1/2 bag frozen corn
- 1 onion
- 1/2 small head cabbage
- 1 lg can diced tomatoes
- large box or 32 oz veg broth
- 2 cloves minced garlic
- 1-2 cups almond milk
- 3-4 tbsp nutritional yeast
- 3 tsp harissa sauce
- 1/2 – full squeezed lime
- chili powder (~ 1 tbsp)
- cumin powder (~ 1 tbsp)
- salt and pepper to taste
- Heat up a large stock pot (I used my 5 qt dutch oven) over medium heat. Either water/broth saute or traditionally saute the onions and cabbage until translucent.
- Add all spices (in bold above) and cook until aromatic.
- Add your liquid ingredients (tomatoes, veg broth, almond milk) and stir to combine.
- Whack heat to high and bring to boil.
- Once boiling set heat to medium and add the corn and beans.
- Make sure your soup will simmer (this may take some fiddling with your stove) and leave it, covered, for about 2-3 hours. We want the cabbage to break down and all of the spices to marry together!
Serve the black bean soup hot with some unsweetened non-vanilla coconut yogurt – which tastes just like sour cream – and a few slices of avocado! I cracked some black pepper over everything to garnish, too. You could use something like parsley or cilantro, though!
Let me know if you guys try this one! I’d love to hear if you liked it as much as I did.
Until next time,