Recipe Review: Cuban black bean soup from Fresh from the Vegan Slow Cooker

Recipe Name: Cuban Black Bean Soup FreshVeganSlowCooker_Cover
Source of Recipe: Fresh From the Vegan Slow Cooker
Recipe Creator: Robin Robertson

Ease of Finding Ingredients: 5/5
Cheapness of Ingredients: 4/5
Ease of Following Recipe: 5/5
Opinion of Results: 5/5

Overall Score: 19/20

I got this book for Christmas, and this is the first time I’ve gotten around to using it. My mother and I are on the last day of our cleanse (we’re stopping a day early to fully appreciate the Vegan Bake Sale in Atlanta tomorrow), and we’re both really sick of all those blended soups. We made this one last weekend because it sounded more appetizing than the other soups we’d been eating.

This is one of the best soups I’ve ever had. We ate most of it in one day, and we’re making it again tonight – we enjoyed it that much.

We did make a few changes:
• We hate cilantro and can’t have tomatoes on the cleanse, so we left off those two garnish items.
• We replaced the 4 cups of vegetable broth with 4 cups of water and one vegan bouillon cube.
• We didn’t have any liquid smoke, so we ignored that.
• We didn’t want to wait 6 hours for the crock pot version, so we just put it in a pot on the stove and let it simmer, uncovered, for an hour.

This soup was delicious, even with all of these changes. I can only imagine that it would be even better if you prepared it the way it was supposed to be. If I could have them, I would probably add tortilla chips and/or vegan sour cream, although it really is just fine how it is.

This soup also could not be easier to make. Chop up the vegetables. Rinse the beans. Add them all to the pot and let them cook. The only ingredients that were slightly expensive are the liquid smoke and avocados, neither of which is necessary if you can’t find them for a decent price.