Literally all you have to do is throw this stuff into a crock-pot and wait, how amazing is that? And at the end of it you'll have a rich, creamy black bean soup worth writing home about. You can really elevate this dish with the garnishes as well- a little avocado and a squeeze of lime (which I did), but you could also add a sprig of cilantro, a diced tomato, or anything else your heart desires. Regardless of the garnishes, this soup is insanely easy to make and delicious.
I enjoy developing new recipes and being able to tastes things I've never tried before, but I also love having a few "pocket" recipes that I can always count on. This is one of those pocket recipes. I came home from class and I could see in the sky that another Florida summer thunderstorm was about to roll through and I just thought nothing goes better with dreary weather than delicious soup. This soup is smoky with an underlining heartiness to it that will make you question it's plant-based ingredients. Are you sure there is no bacon in this? Yes, I'm sure.
I try and do my best to keep a variety of veggies in my diet but I must admit I don't eat all that much celery. When I get a head of it in my local co-op basket I accept that one or two stalks will be used and the rest will probably go out back for my rescue pigs to crunch on (yes, I have two rescue pigs- William and Mr. President- I'll post of picture of them below). This soup is really subtle in celery flavor, creamy and delicious. It's also super quick to whip up. Poor piggies aren't able to steal celery stalks when I make this though, since the recipe requires the whole head of celery. But the good news is, celery regenerates! Cut the head off the celery and plant it in some nutrient rich soil, give it lots of water, and in a couple of days new leaves and stalks will start to sprout up. This is exciting because, for starters, I'm obsessed with cultivating my own food, and because the piggies will always have a little snack home grown from the garden.
My three day trip to Jacksonville has inadvertently turned into a 3 week trip- as my Aunt would say "We make plans, God laughs". It turns out this is exactly what I needed though- I've been sitting outside watching golden leaves fall from the sky like confetti while bundled up in a sweater sipping a cup of hot tea. I literally have nothing to do, nothing needs to be done. Don't get me wrong, I could very easily find many things to do, but that's exactly the point: I have scheduled time for nothing and it's been perfect. Marc will occasionally ask "Do you want to paint?" or "Do you want to help with... (insert household project here)" and I find myself saying... "No, I think I'm just going to do nothing" or "No, I think I'll just go for a walk (...or garden or blog)" These last few months have been emotionally and mentally exhausting so having time away where I could just watch leaves fall and take long walks without having to check my watch, time away where I need to be nowhere and need to do nothing has been truly invaluable. In the midst of my current state of nothingness I've managed to whip up a batch of this really delicious vegetable lentil soup which turned out to be so good that I've made it twice so far.
This holiday tart has been made many a times for both my family and friends who have requested its presence. Every bite just screams Autumn with it's rich, nutty and savory notes. It's, by far, one of my favorite dishes during this time of year and is always a shining star at Thanksgiving.
I used to love a good tuna sandwich back in the day. It's one of the few things I missed when I transitioned into a plant-based diet. I played around with a couple recipe variations but ultimately settled into this one because it is easy to throw together and really satisfies my cravings. Spread it over some toasty bread with a piece of tomato, you'll be in heaven!
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