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Black Bean Soup and Salad with Fig Vinaigrette Dressing

February 18, 2012

We haven’t been buying much meat lately.  And that is OK.  The other night we had a fantastic and filling dinner!  The best part is that it was easy to make (with a blender or food processor) and it was a vegan delight.

Black Bean Soup

3 cans black beans
1 can diced tomatoes
2 carrots
1 onion
2 cloves garlic (or one large)
small bunch fresh sparsley
dash of sea salt and pepper

Blend all ingredients EXCEPT one can of black beans.  Pour into pot with last can of beans and heat (if desired).  Or, if you would like a creamy soup only – add/omit the 3rd can of beans and blend for 3-4 minutes until hot.  Eat.

Spice it up a bit!  Add some chopped onion, carrots, tomatoes, and beans and give yourself a real nice black bean “stew”.  Maybe add some cilantro, or vegan cheese.  My boyfriend and I get into it sometimes over terms.  He calls anything that isn’t pureed “stew”.  I call it all soup if it goes into a bowl, LOL.

If you want it to be somewhat of a “raw” soup – just blend it in a Vitamix or Blendtec or other high powered blender for 3-5 minutes and it will be warm enough to eat immediately.

Fig Balsamic Vinaigrette Dressing

I modified this one from Yummly.  I don’t tend to chop or do things in many steps.  If I can put it all in a blender at once and it is done… I do it!

4 figs
4 dates, pitted
6 prunes, pitted
2 cloves garlic
1 cup olive oil
1/8 cup balsamic vinegar
1 dash sea salt
1 dash freshly ground pepper

Put ingredients into blender/food processor and blend until smooth.

Mixed field greens to fill a large bowl
2 zucchini squash
1 onion

Put zucchini and onion into blender/food processor and chop well.  Mix into salad greens.

The family LOVED it.  Next time, I’ll take some pictures!  Still new to “pretty” blogging”.

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