3 Classic Thanksgiving Vegan Salad Recipes
No Frills Healthy: Black Bean Soup
INGREDIENTS:
2 cups of black beans (soaked overnight or from a can)
2 onions, chopped
2 carrots, chopped
2 stalks of celery, chopped
2 teaspoons salt
5-6 cups of water
2 teaspoons basil (see below**)
METHOD:
- If using soaked beans, drain and rinse the beans and put them in a pot with a tight-fitting lid and all the other ingredients and simmer for 4 hours, covered. Add more water if needed. If using canned beans, use slightly less water and simmer for about 30 minutes until all vegetables are tender.
- Press the soup through a sieve or whirl up in a blender with a little extra water.
- Determine if you need to salt a little more.
- Serve with a lemon wedge and/or almond sour cream as garnish.
- This soup serves up to 8 people and can be used as a gravy over patties or rice or quinoa. Delicious! Even better the second day!
**This very simple black bean soup is tasty and comforting. The recipe is based on one in the cookery book Eat For Strength: Oil-Free, Sugar-Free, Dairy-Free Edition by Dr. Agatha Thrash. It is designed to be very healthy by the standards of a cultural perspective that sees certain spices and condiments (eg., pepper, mustard, garlic, ginger) as being a little immoderate and not optimal for digestion and organ health. Many of us are not in alignment with all of these particular beliefs related to spices and herbs, and would actually see some of the 'banished' spices, etc., as in fact, being healthy. This is to say that you can go ahead and 'doctor up' your recipe with your favourite organic spices or fresh herbs. If you have doubts, do some research and ask a nutritionist.
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