Southwest Vegan Veggie and Black bean soup with spiced tofu crumbles
Peppered with love and layers of flavors, this is a thin broth soup that makes perfect use out of already prepared black beans and has enough veggies to make it highly nutritional.
Ingredients
Veggies
1 Large Yellow Onion, diced
3 Garlic Cloves, minced
1 Large Carrot, diced
2 Celery Ribs, diced
8 Small Yellow Potatoes (1.5 large), diced
1/2 Red Bell Pepper, diced
1/2-3/4 Cup Frozen Corn, Charred
2 Kales Leaves, destemmed, shredded
1 Tbsp Cumin Powder
1 Tbsp Penzey’s Sandwich Seasoning (garlic powder, basil, oregano, rosemary, thyme, marjoram blend)
2 Tbsp Sesame Oil (or other cooking oil)
1/2-1 tsp black pepper
1 Tbsp Sea Salt
6-8 Cups Water
Black Beans
2-3 Cups Cooked Black Beans (Canned, optional)
cooked:
1 Cup Dry Black Beans
2 Bay Leaves
2 Garlic Cloves
1.5 Cups of Mushroom Broth (or veg broth)
1.5 Cups Water
Pinch of Salt
Seasoned Crumbled Tofu
1 Firm Tofu Package
1 Tbsp Chilli Powder
1 Tbsp BRAGG Nutritional Yeast Roasted Garlic Seasoning
1 Tbsp Tamari Soy Sauce
directions
Full Soup Recipe
Begin by heating up a cast iron skillet on the stove top to Medium High temperature. When skillet is hot, add Frozen Corn as one layer letting it sear before stirring. As Corn begins to sear, turn it over once and continue cooking until some kernels begin to pop. Move off stove top into separate bowl.
Heat Soup Pot on stove top to Medium-Low temperature, add Sesame Oil, Onion, Carrot, and Celery. Allow them to sweat (not brown) on this low temp for 5-7 minutes.
Bring temperature up to a Medium setting and add Cumin Powder and Penzey’s Sandwich Seasoning. Mix with veggies for about 1 minute.
Add Garlic and cook for 1 minute.
Add Potatoes and Red Pepper, and cook for 3-5 minutes.
Add Black Beans, 6-8 Cups Water, Salt, and Black Pepper.
Cook for 10-15 minutes on low and then add Seasoned Tofu Crumbles. Cook for 5 minutes more.
Add Shredded Kale, remove pot from stove top and cover for 5 minutes before serving.
Enjoy!
Black Beans
Rinse Dry Black Beans and add to Instant Pot with 1.5 Cups Mushroom Broth (or Water), 1.5 Cups Water (3+ Cups liquid total), 2 Bay Leaves, 2 Garlic Cloves, and Salt.
Set Instant Pot to High Pressure for 30 minutes.
Allow Instant Pot to naturally release pressure (15-30 minutes after finishing).
Use 2-3 Cups Cooked Black Beans into soup. Store the rest in fridge for a later time, perhaps a rice and bean combo for lunch.
Seasoned Tofu Crumbles
Drain 1 Package Firm Tofu and squeeze out excess water (does not need to be pressed).
Add a thin layer of oil to a cast iron skillet and bring it to Medium High temperature.
Hand crumble Tofu into the pan.
Cook, evaporating much of the liquid out of the Tofu as it begins to shrink in size and crumble.
After much of the liquid has been cooked out, add Chilli Powder and Tamari Soy Sauce to Tofu.
Continue cooking until desired texture is achieved (consistency can be semi soft to very chewy).
Remove from stove top and mix in Bragg’s Nutritional Yeast Roasted Garlic Seasoning.
Set aside until added to soup- can use whole amount cook or 1/2 (using the other half at a later time for tacos, etc.)