Cannot believe how simple, quick, and tasty this was. I made it last night for my picky eaters. During the warm up I added spices to suit our tastes (chili powder and cayenne) and another can of black beans (rinsed). The whole beans mixed into the creamy soup made for a more desirable (for us) texture. I served it over organic brown rice and garnished with a spoonful of vegan sour cream, finely chopped green onions, and a few slices of avocado. I also mixed up a quick batch of Vegan Agave Cornbread Muffins (so good!) from this site. I'm so impressed with the ease of this recipe. When I got home I preheated the oven, tossed rice in the rice cooker, mixed up the cornbread and popped in the oven, placed soup ingredients in the blender then transferred to the stovetop... While it warmed and the cornbread and rice cooked, I diced green onions and sliced avocado. In about 30 minutes I had a hot, delicious, nutritious, vegan meal that everyone loved. This recipe will be in regular rotation!
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Cannot believe how simple, quick, and tasty this was. I made it last night for my picky...