My husband Michael is a vegan and dinner for the family can be a challenge. Our kids are unapologetic omnivores. They are fine with an occasional vegan meal but it has to be hearty. This soup worked and we all agreed that it could stay on the menu.
Makes a big pot of soup for at least 4 people.
2 Tbs. olive oil
1 cup diced onion
3 garlic cloves crushed with the back of a knife
1 red large bell pepper diced
1 yellow large bell pepper diced
1 small jalapeno pepper diced
3 medium carrots, peeled and diced
1 tsp. ground cumin
1 tsp. chili powder
6 cups vegetable stock
1 cup brown rice
2 – 15 oz. cans of black beans
1 – 28 oz. can whole peeled plum tomatoes
salt and pepper to taste
hot sauce or a sprinkle of smoked salt to taste
1 cup chopped fresh cilantro
Heat olive oil in a large soup pot to medium heat. Add diced onion and garlic. Sauté until translucent. Don’t brown. Add all the peppers and the carrots. Briefly sauté as well.Add the ground cumin, and chili powder. Keep sautéing until very fragrant without browning. Add vegetable stock and brown rice. Bring to a simmer and cook covered for 20 min. Add beans and tomatoes with the liquid. Simmer for another 20 min. until the rice is cooked, stirring frequently. Break up tomatoes with the back of a wooden spoon.
Remove pot from the stove and ladle soup into bowls.
Adjust seasoning and add hot sauce or a sprinkle of smoked salt (my choice!) to taste.
Garnish with chopped cilantro and serve.
For the non-vegans add a dollop of Greek yogurt and some grated cheese to each bowl but it really doesn’t need it.
Serve with a crusty bread.
Danielle Hanscom, the Maryland broad