This black bean stew doesn’t pack a lot of heat but packs a lot of flavor.
PrintBlack Bean and Roasted Winter Squash Soup
Ingredients
Scale
- 3T. extra-virgin olive oil
- 2 onions, chopped
- 3 shallots, chopped
- 4 cloves garlic, chopped
- 4 cups of cooked and black beans with their bean broth
- 2 15 oz. cans tomatoes puree (or homemade)
- 2 c. homemade red chili sauce
- 4 tablespoons nutritional yeast
- 1 can light beer
- 4 tablespoons earth balance
- 2 cups roasted winter squash
Garnish
- Fresh cilantro, chopped
- Green onion, cut at an angle
- Radish, julienned
- Avacado slices
- Lime juice
- Corn chips
Instructions
- To a large pot over medium heat, add the extra-virgin olive oil, onions, shallots, and garlic. Sauté for 5- 10 minutes, or until the onions start to get soft.
- Stir in the black beans with bean broth, tomato sauce, chili sauce, nutritional yeast and beer. Bring to a boil, reduce heat and simmer for 10-20 minutes until desired thickness has been reached.
- Remove from the heat and stir in earth balance and roasted winter squash pieces. Season with salt to taste.
- Serve with cilantro, green onion, radish, avocado, lime juice and corn chips.