No matter where you live, winter is in full swing! For some that means icy sidewalks and snow days while others it means rain drenched streets and chilly temperatures. The best way to combat the winter chills is to make some delicious comfort food. One of my favorite wintertime treats is Black Bean Soup. Today we have a great and simple recipe which is sure to warm you to your toes as well as provide a healthy nourishing vegan dish.

Organic Black Bean Soup

Prep Time: 10 Minutes    Cook Time: 30-50 Minutes

4 Cups Organic Black Beans
4 Cups Organic Vegetable Stock
2 1/2 Cups Water
1 Cup Diced Organic Yellow Onion
1 Cup Diced Organic Carrots
1 Cup Diced Organic Celery
4 Gloves of Organic Garlic
1 Tbsp Organic Chili Powder
2 Tsp Organic Cumin
1 Tsp Organic Cayenne or Paprika (depending on how spicy you want)
1 Tsp Sea Salt
1 Tsp Organic Black Pepper
Organic Green Onion and Cilantro for garnish (optional)

Dollop of Vegan Organic Sour Cream (optional)

Soak black beans overnight if you are using dried bean, but canned will work. Dice the carrots, onions, celery, and garlic. Place the beans, vegetable stock, and water in a large pot. Bring this mixture to a boil until beans are nice and soft. Add in the salt, pepper, cumin, garlic, chili powder, and cayenne or paprika. Mix this up and turn the heat down to medium. Add in the onion, carrots, and celery and simmer for about twenty minutes or until vegetables are tender. Garnish with chopped green onion and cilantro. Add a dollop of organic vegan sour cream for an extra treat and serve!


The weather outside is well yeah, frightful!  Winter is in full effect with blizzards, ice storms, or just chilly nights. There is no better way to warm the body and soul than with a great cup of soup.  And even better if it’s all vegan! Our vegan recipe of the week is a great winter warmer and pretty simple to make. This week we have put together a winter favorite of ours, Potato Leek Soup. The soup works along side a sandwich, as the main course, or simply an appetizer and its perfect for those frigid days.

Vegan Potato Leek Soup

1 Cup of Organic Soy Milk or other vegan milk

2 Tbls Vegetable Oil

4 Cups Organic Vegetable Stock

1 Organic Leek, Chopped

2-3 Large Organic Yukon Gold Potatoes, Cubed

1 Organic Celery Stalk, Chopped

2 Tbls of Vegetable or Olive Oil

1 tsp Salt

1-2 tsp Pepper

1 bay Leaf

In a large saucepan sauté the oil, leeks, celery, and salt until the leeks and celery are soft. Next add in the potatoes and cook on low until all are soft (20 minutes). If you prefer you soup smooth, rather than chunky, you can blend or food process the veggies with half the vegetable broth before heating. In a large pot, add the soy milk, vegetable broth, bay leave, pepper and bring to a boil for a few minutes. Add in the vegetables and simmer on low to medium heat for 25-30 minutes, stirring occasionally. Serve hot and garnish with fresh scallions.

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