Vegan Black Bean Soup

Scallop Recipe
1 (15-ounce) can of black beans, including liquid
2 glugs (about 3 tablespoons) of Symbiosis Tempranillo
1 teaspoon of Better than Bouillon vegetable broth
1/2 teaspoon Italian red pepper
2 cloves garlic, one whole, one pressed or minced
1 California Bay leaf
1 small sprig of fresh marjoram
Orange zest

Add black beans, wine, broth (mixed with water),bay leaf, Italian red pepper, one whole clove of garlic and marjoram to a large pot over low heat. Simmer 5 to  10 minutes. Remove bay leaf and marjoram stem.  Blend until smooth or use a potato masher if you want to keep some whole beans but still have a creamy soup.

Add orange zest to taste and remaining pressed or minced garlic. Optionally, add more wine, water, salt or red pepper to taste. Serve with a dollop of sour cream and crusty bread and a glass of Symbiosis Tempranillo.

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