I made this recipe in my instant pot so easy, quick and yummy!!!! I tried it as it was and knew I would prefer the blended flavors of the immersion blender. If you don’t have an immersion blender, you might want to put this on your Christmas list. I didn’t even know what it was 2 years ago and now it’s used at least two times a week in my kitchen. Because I like to sip out of a mug instead of using a bowl and spoon (I’m messy!!) the smooth soup works best for me and I think the flavor is always better. I’m sold on the immersion blender!
While this recipe is honestly a vegan recipe, the toppings before serving are not. Not to worry….you can substitute some vegan options that keep it tasty. I have two kinds of cheddar cheese in my frig. one regular for Fred (my husband) and one Daiya. This is a dairy free cheese and it took just a little adjusting before liking it completely. Does it tastes exactly like cheddar cheese? Not quite, but with just a little tweak of your willingness, it absolutely works going forward with the vegan diet. (I had a tortilla with the Daiya cheese inside for a quesadilla for lunch and it was delicious. The cheese melted and looked just like my husbands and I enjoyed every bite!! ) Your local groceries will probably carry the Daiya Cheddar and Mozzarella but a specialty store will carry a wider selection. I substitute GO VEGGIE for sour cream. I even use this when preparing Fred’s part of the meal. It behaves like sour cream and is getting easier and easier to find. (In Ohio, Jungle Jim’s is a great solution…In Arizona, Winco is my go-to) This was a new soup to add to my collection and it’s a solid 5 out of many soups available out there. The best news about making your own soup is less sodium…. better flavor and whole lot more left over than when you open a can and add water. ugh!!!
Side note: I have now made this several times for different people and it is a Number one hit!!! Even with the immersion blender, there is still a tad of texture which appeals for the people that don’t like to just sip their soup. A little heat can be added easily and I’d like to recommend Sriracha sauce. A nice side to this soup is Krusteaz Gluten Free Honey cornbread. (I found it in the grocery store, close to the mixed cakes section)
Saute:
1 TBL. coconut oil
1 onion
3/4 c. carrots (sliced into disks)
2 TL. garlic
ADD:
2 tsp. cumin
1 tsp. chili powder
32 oz. of veggie broth
2 cans of black beans (drained and rinsed)
15 oz. tomato sauce
Cook: In a slow cooker…4 hours….in the instant pot: 15 minutes slow release
Top with sour cream (go veggie) and cheddar cheese (Daiya cheddar) and green onions. Enjoy!!!!!
