Ingredients
- 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
Directions
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
Directions:
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!!