Two Sided Vegan Bean Soup
If you're looking for a simple, healthy soup to serve for dinner, you should make two sided bean soup. This delicious recipe uses ham hocks as the meat and other ingredients, and contains healthy fats. You can make it ahead of time and store it in the freezer for later. The ham hocks should be removed from the soup before serving. Once the soup is ready, taste and adjust the seasoning with salt. If you prefer a thicker soup, you can add more beans to it.
Ingredients
- 1 large Carrot small dice
- 1/4 large Red Onion small dice
- 1 Garlic Clove crushed
- 1/2 large Green Bell Pepper
- 1 TBS Oil any kind
- 1 can Black Beans
- 1 can Cannelloni Beans
- 2 1/2 cups Vegetable Stock
- Salt Pepper, Cumin, Cayenne
- 2 tsp Balsamic Vinegar
Instructions
- Add oil to a large saute pan and turn on medium high heat. Add the cut vegetables and saute at least 7 minutes until aromatic and tender. Divide sauteed vegetables in two portions.
- Meanwhile open both cans of beans, rinse and drain completely (separately).
- Add half of the vegetables, one of the can of beans, and 1/4 cup stock to the blender. Blend until smooth and continue to add another 1/2 (or 3/4 cup if you prefer a thinner consistency) cup stock. Season with salt, pepper, cumin and cayenne to taste.
- Rinse the blender between use and repeat the procedure with the other can of beans and portion of vegetables. Add the balsamic vinegar to the black bean soup. (It really brightens the flavor.)
- Heat the soup up and serve. Pour both soups in a bowl at the same time to achieve the ‘two sided’ look. Serve with limes, cilantro, avocado, onions and/or sour cream (though then it will not be vegan).
Video
Notes
I love this soup! The base of the soups are the same so it’s great to be able to taste the difference in the two beans. The black bean side is very rich and has a familiar black bean taste. You can’t taste the balsamic vinegar that’s added, it is there to help brighten the flavor. The cannelloni bean side is creamier and has a more subtle flavor. This soup is perfect for Fall, it’s creamy and full of fiber (which means its very filling) and would be delicious on chilly, TV filled evening.