Monday, September 30, 2013

Meatless Monday: Vegan Chorizo and Black Bean Soup


2 tablespoons olive oil
1 small onion, chopped 
2 cloves garlic, minced 
1/2 cup vegan chorizo 
1/2 teaspoon smoked paprika 
1/2 teaspoon paprika 
1/4 cup white wine 
2 tablespoons tomato paste 
1 tablespoon chopped pepper paste (or Sambol) 
2 cups vegetable broth 
6 cups water 
2 tablespoons vegan chicken flavor bouillon 1
/2 pound fava beans
Yukon gold potatoes, unpeeled, 3/4" dice 
4 cups fresh greens, roughly chopped 
1 (15 ounce) can white beans, drained and rinsed 
1/2 cup flat-leaf parsley, chopped 
Salt, to taste


1. Sauté onion and garlic in olive oil until onions are transparent. Add vegan chorizo, smoked paprika, and paprika; sauté until heated through. Deglaze with white wine, then stir in tomato paste and pepper paste. 

2. Add vegetable broth, water, bouillon, and fava beans and simmer over medium heat for 30 minutes. Add potatoes and simmer another 30 minutes. 
3. Add greens, white beans, and parsley and simmer another 15 minutes. Add salt to taste. Turn off heat and let stand for 10-15 minutes. Serve with rustic bread and, if you wish, some tapas. Source of recipe: This is a Spanish, vegan version of one of my favorite childhood comfort foods: Portuguese fava bean soup.


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