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Asian-Influenced Black Bean Soup

What you need: 

2 cups water
2 veggie bouillon cubes
2 cans black beans
1/8 cup sesame oil
2 tablespoon peanut oil
two large yellow onions, chopped
one medium white onion, chopped
1 tablespoon cumin
1 tablespoon turmeric
2 tablespoon parsley
1 bay leaf
1 tablespoon basil

What you do: 

Boil water and bouillon till dissolved. Add remaining ingredients except 1/2 the white onion. Simmer for 1/2 hour, then add remaining onion and cook for 5-10 more minutes. Salt/pepper to taste.

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


this recipe was delicious, tho i did alter it quite a bit.. i only used 1 yellow onion and 1 can of black beans, then i rough chopped baby bell peppers into about 1" chunks, enough to fill up the can again.. I also added about a 1/2 cup of coconut milk, a few tablespoons of nutritional yeast and some rehydrated yuba (aka dried bean curd skin).. and 1 minced clove of garlic and 3 minced hot chili peppers to make it spicy :D(i used scotch bonnet peppers, but any hot pepper would be fine)..  also, everything I used was asian-influenced, so as to not mess with the title of the recipe ;).. I garnished the soup with shredded carrots and chopped green onion.. mmmmmm

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