Welcome to Millie's American & Latin Vegan cuisine. I live on a plant based gluten free-vegan diet filled with lots of fresh fruits, vegetables and whole grains. My dishes are all made without any harmful ingredients like wheat, gluten, dairy, yeast, corn derivatives, meat or fish. Most of my dishes are prepared with a Latin flavor from my native island of Puerto Rico and they are made with lots of Spanish spices & love. So pull up a chair and enjoy some rice & beans with me.
Monday, March 7, 2011
Black Bean Soup with a little Latin Touch
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On these cold Winter months some warm hot soup is so welcoming. I am a great sucker for any kind of soup. So when I had a desire for some great black bean soup, I thought why not give it a tropical twist. Black bean soup is always simple and black in color, but I gave it a Spanish flavor with some color and some Latin spices. I hope you enjoy it as much as I did.
2 cups of wheat corkscrew pasta
3 cups of freshly boiled black beans
1/4 block of tofu ( diced into small pieces
1 diced medium yellow onion
2 jamon envelopes
4 sprigas of cilantro (chpped finely)
4 organic mashed garlic
1/3 c. tomato soup
2 tablespoons of olive oil
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
a dash of oregano
1/2 tsp. allspice
1 hand full of chopped bean sprouts
1 container of vegetable broth
1/2 cup of water
Put all your ingredients in a pot except the pasta. Once it starts to boil then add the pasta to the pot. Let it cook until the pasta is completely tender then serve it with your favorite bread or crackers.