I really enjoyed this soup! My go-to black bean soup meal was always Amy's because every recipe I tried just didn't cut the mustard, but this one is pretty solid. I made half the recipe to see if I liked it, but made a few adjustments. First I rinsed the beans to reduce the sodium and used frozen corn instead of canned, because it often contains sweetener. I always use a little veggie stock to water-sautee the vegetables instead of using oil because you get the exact same result without the added fat, which I got instead from the half avocado I added at the table. I also added one teaspoon of brown sugar to mellow out the acidity and it worked like a charm! Since I never miss an opportunity to work in some uber nutrition, I finely chopped two big collard green leaves and added it to the soup during the last five minutes of cooking and they lent themselves REALLY well to this recipe. They were tender and blended right in with the soup. I finished it off with the aforementioned half an avocado and a generous squeeze of fresh lime juice and vegan jack cheese!!! Oh, and I thought the spice level was perfect...
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I really enjoyed this soup! My go-to black bean soup meal was always Amy's because every...