Ingredients
Ingredients (use vegan versions):
- Soup stock of choice
- 4 potatoes, diced
- 2 yellow squash, chopped
- 3 leeks, sliced
- 1 jalapeno, diced very finely
- 1/4 cup or so of vegan white wine
- spices (I used dried bazil)
- 2 tablespoon balsamic vinegar
- 2 cups or whatever is left of green beans steamed with black bean sauce
if you don''t have leftovers, do the following, Ingredients (use vegan versions):
- add 2 cups green beans, cut
- 2 tablespoon black bean and garlic paste
- mix 2 tablespoon cornstarch mixed with 1/4 cup cold water and add to hot stock to thicken
I tried the green beans with black bean sauce last night and it was great. It was also highly salty but was a fun change for us. Would have been best over rice. We just ate it as a side dish. The best part about the whole thing is that we had lots of leftovers as I made a large recipe and I used the leftovers in a soup I made. The soup is probably the best I''ve tasted in months. Recipe as follows.
This is beyond a doubt the best soup I''ve had in a long time. Spicy and tangy and vegetably. Thank you to the gal who posted the green bean recipe without which my soup would have been very plain!!