Thursday, April 16, 2009

Black Bean Soup and Cornbread

It is a warm day here in the mid-west today. I am not sure why I would chose to make soup today, but I did. My brother and sister-in-law wanted some quick, healthy soup recipes (they live in MN - and it probably is still cold there!!). So I made the soup.
I used a few different recipes and mixed them together to make this. I did not have any any Chipotle Chillis in Adobo Sauce, so I used red pepper flakes and Paprika instead. I also had very little salsa, so I used broth and some tomato sauce instead. This would probably taste great with different flavors of salsa too. The soup would also taste good with different vegetables - I just used what I had on hand - peas, peppers, celery etc would also be good options.
I combined two recipes to make it. It was a little crumbly and I was not too impressed. I also did not plan too well and the soup was ready half hour before the bread, so we ended up eating the soup first and then the corn bread. And the corn bread was too hot to eat too. I think I'll like it more tomorrow. Also in my attempt at to bake in a pretty dish - it was too deep and it took longer for the corn bread to cook.

Black Bean Soup

1 Onion, Chopped
3 Carrots, chopped
1 C frozen corn kernels
1/2 vegan sausage
1/2 C Seitan
2 t Olive Oil
3 Garlic cloves
2 C Vegetable Broth
2 C Black Beans - cooked (I used dried black beans, soaked overnight an
d then cooked it)
2 T Salsa
3 T Tomato sauce
1 T Cumin
1 T Red pepper flakes
1 T Paprika
1 T Sugar
1 T herbs (I used oregano and Italian Seasoning)
Cilantro, to taste

Heat Oil in a soup pot, add garlic and onion. Cook for 5 minutes. Add cumin and salt.

Add carrot and cook for 5 more minutes. Add black beans, salsa, tomato sauce, red pepper flakes, paprika, broth, herbs and corn. Bring to a boil.

Take 1/3 of the soup and purree it (either in a food processor or a hand blender). Mix it the purree with the chunky beans. Add cilantro, sugar and bring to a boil.

Corn Bread

I did not like the sweetness of this cornbread much - If I make it again, there will be no sugar!!


1 C Whole Wheat Flour
1 C Corn Meal
1 t Baking Soda

1 T Baking powder
Egg replacer for 2 eggs
1/4 C Agave Nectar
1 C Soy milk
1/2 C Frozen Corn kernels

1/2 Red pepper, Chopped
1 T salt
1/3 C Oil

Preheat oven to 350 degrees and grease a pan

In a medium/large bowl, mix flour, corn meal, baking powder, baking soda, and salt.

Add agave nectar, soy milk, oil and mix together. Also, add corn and red pepper and mix it in.

Pour into the baking dish and bake for 30 minutes.


  1. Do you use whole wheat pastry flour? I find it works much better and makes breads lighter than whole wheat flour. I think it has the same amount of fiber too. I have a black bean soup recipe that I like a lot. I will try to post it. Are you adding seitan because you have a lot left of just for more texture? We are hoping to grill tonight even though it is supposed to rain. It was really warm yesterday and put us in the mood!

  2. I have not found whole wheat pastry flour here, so I usually use half whole wheat and half all purpose flour! I am adding sietan because I have a lot left - nothing to do with texture, although that will be a good reason too!!
    WE have been eating out a lot and that will continue tonight and tomorrow too. I'll hopefully get to post again soon!