A VEGETARIAN ALTERNATIVE
By Chef Jeanette Prasifka
A nutritious vegetable stew that you can prepare in no time flat. Serve with corn or whole wheat tortillas and a simple salad, and you’ve got a quick meal for a cold winter night.
1 cup diced onion
2–4 cloves garlic (depending on taste)
1 can vegetable broth
2 cans black beans—undrained
1 can (15 ounces) diced tomatoes
1 cup peeled, diced sweet potato
1 teaspoon dried thyme
1 teaspoon cumin
½ teaspoon (or to taste) Tabasco sauce
Combine onion, garlic and ¼ cup of broth in large pot. Bring to a simmer and cook until onions are soft (about 5 minutes).
Add the rest of the broth, black beans with their juices, potatoes, tomatoes, thyme and cumin. Bring to a simmer, cover and adjust heat to maintain a simmer. Cook about 25 minutes or until potatoes are tender.
Use immersion blender and puree half of the soup. Season with salt, pepper and Tabasco, according to your taste.
Executive Chef Jeanette Prasifka is the owner of Crosby Catering & Coffee, specializing in vegetarian and vegan cuisine and organic coffees. www.crosbycafe.com