A hearty black bean soup with zucchini, potatoes, tomatoes, & crema.
Short History: Black beans were a staple food for Central and South Americans about 7,000 years ago! They have an extremely high nutritional value and have many different varieties. In fact, Michigan State University developed two varieties of their own: “Zenith” and “Zorro,” and now most black beans grown in Michigan are these two kinds. Since the introduction of black beans to the rest of the world outside of the Americas, it is now a staple ingredient in the cuisine of India, especially Tamil and Maharashtrian cuisine. With this meal from The Vegan Taste, you will receive antioxidants, potassium, folate, vitamins C & K, and more!
Reheating Instructions: Simmer for 2 to 3 minutes.
“Best black bean soup I’ve ever had. I added avocado.” – Rebecca Sp. – Phoenix, AZ