Vegan Black Been Cocoa Soup and Polenta

By Bakery Manis

for this week’s class i wanted to present a ‘hearty whole meal.’ thus far i’ve done smaller dishes or main courses, but i thought that some of the students would like to learn how to combine foods for a delicious whole meal .  i chose an interesting soup recipe i adapted from one of my favorite food mags and paired it with my quick and creamy polenta .  the polenta is really filling and warming-  total comfort food.  serve alongside some easy grilled garlic broccoli and a nutritious and wholesome meal is yours to enjoy!

Black Bean Vegetable Soup with Cocoa

(adapted from Delicious Living Magazine , Feb 2011)

2 tablespoons extra-virgin olive oil
1 red onion, diced
4 cloves fresh garlic
2 carrots, peeled and diced
1 zucchini, sliced into rounds
2 cups fresh or frozen corn
1 cup no-salt-added tomato purée (or crushed tomatoes)
2-3 cups water or broth
2 cups black beans, home-cooked or canned (25-ounce)
2 tbsp cocoa (any type)
1/2 tsp freshly ground black pepper
1/4 tsp each nutmeg and cayenne

  1. Heat olive oil in a large pot over medium heat and add onion.  Cook for 10 minutes then add the garlic.  Stir occasionally until both onions and garlic are softened and beginning to brown, about 4–5 minutes.
  2. Add the chopped green pepper, carrots, and zucchini to the pot, and cook for five more minutes.
  3. Add the corn, tomato purée, broth/water, and the beans, and then bring to a boil.  Reduce to a simmer and cook for about 15 minutes, or until vegetables are very tender.
  4. In a small bowl mix the cocoa with the black pepper, nutmeg and cayenne.  Stir in about 1 tbsp water and stir to make a smooth paste.  Add to the soup and stir to combine.  Cook for a few...

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By Bakery Manis| February 18, 2011
Categories:  Eat

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Bakery Manis

Bakery Manis

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