In my recent Behind the Scenes: Website Woes post, I mentioned that I’d once been a tutor for Winghill Writing School, and that one of my students, Julie, had set up a website as part of her course work. One of Julie’s first posts was a recipe for Quick & Easy Black Bean Soup, a recipe I still make with some regularity.
While her website is currently being revamped, Julie was kind enough to allow me to share her recipe for Quick and Easy Black Bean Soup. Vegan, healthy, and easy-peasy to make, I hope you enjoy it as much as I do. Perfect for a cold winter day!
Thank you! Looks wonderful and I will try.
You can thank Julie for sharing! Hope you enjoy it!
Thanks Judy. Perfect this time of the year. I see some other recipes on your website I will be making as well.
Doris
Thanks Doris. I actually went to Julie to see if I could post the recipe based on your comment.
Warning: I’ve never made the almond crescents – it was my mom’s recipe and I translated it from German and my Sis-in-law says when she baked they didn’t rise properly! So I may have missed an ingredient…but no one else has mentioned it. The Mexican Bruschetta is really good.
Thanks for sharing this, Judy. It is easy, and healthy.
And, Kathleen, we usually have these ingredients on hand, which makes it all the better!
Sold!
I’m on a soup roll these days, and I have all those ingredients in the house right now (except onion and garlic powder, because I have onions and garlics)
Thanks for sharing. And thanks to Julie. I’m looking forward to this.
Susan, I think you can add the real thing vs. the powder. I always use real onion vs. the powder and I never add the garlic because me and garlic don’t get along, but I’m sure it adds a ton of flavour. Enjoy! Here’s a link to another soup recipe I love (and so easy!!) https://www.kraftwhatscooking.ca/recipe/four-ingredient-lentil-soup-137329