Sopa de frijoles (peruvian bean soup) [vegan] _ one green planet_
Soup is the ultimate comfort food in most cultures. In Peru it is part of the their culinary history and tradition, eaten at home as main dish, and even for breakfast. Sopa de Frijoles is usually made with pork, but there is no need for meat to make a delicious stew-like soup in the Peruvian spirit.
In a large pot, heat the olive oil and sesame oil. Add the seitan or alternate and sauté quickly until browned a bit. Remove from the pot with a slotted
Add the chopped onion, garlic, tomato, oregano and cumin. Sauté over medium-high heat for several minutes, adding a bit of water as necessary to keep from sticking, until the onion has softened a bit.
Add the drained beans and the squash cubes, and all of the broth ingredients. Stir well. Bring to a boil, then turn down, cover and simmer for 30 minutes.
While the soup simmers, cook the pasta in boiling water for about eight minutes, or until al dente. Drain and set aside.
After the 30 minutes are up, add the drained, cooked pasta to the soup. Taste for seasoning and serve with chopped fresh parsley or cilantro. Nutrional Information
Bryanna Clark Grogan, vegan 26 years, author of eight books, has over 40 years experience as a chef, teacher, and journalist. Among her titles are World Vegan Feast, Nonna’s Kitchen, Authentic Chinese Cuisine, The Almost No Fat Cookbook and the Fiber for Life Cookbook. She was recipe author for the book Dr. Neal Barnard’s Program for Reversing Diabetes. A teacher, lecturer and former newspaper columnist, her blog is at Vegan Feast Kitchen.
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