Vegan Summer Soups – My Super Summer Cold Veggie and Black Bean and Tomato Soup
Soup isn’t just for winter, though a bowl of hot soup on a cold day always sounds comforting and wonderful.
I make hot soups during the summer because my husband loves soup. I have a few soups that are suitable served cold or at room temperature. My soups often have lots of veggies and different beans.
I make soup once a week, so we have it for lunch when we are home. I love not having to think about fixing lunch when I am busy doing other things.
My freezer always has containers filled with soup ready to defrost. It is way too easy to go to the fridge and grab this or that when you don’t want to take the time to fix something but are feeling hungry. These recipes are easy to follow and take very little time.
You will notice that I added some broccoli sprouts to my bean soup. The health benefits for these sprouts are remarkable – tons of vitamins, minerals and compounds for your digestion and immune system.
Summer Cold Veggie Soup
1 cup of chopped cucumber
1 cup of chopped red sweet pepper
1 fresh jalapeño pepper (optional)
1/2 cup of chopped cilantro
1 cup of chopped celery
4 roma tomatoes
1/3 cup of water
Juice of one lemon
1 tablespoon of olive oil
Spices: 1 teaspoon each of oregano, thyme, tarragon, garlic powder, cumin
1/4 cup of chopped fresh basil leaves or 2 tablespoons of basil
Salt and pepper to taste.
- Put the cucumber, peppers, and jalapeño in the blender and blend well.
- Add the cilantro, celery and tomatoes.
- Add the olive oil, water and lemon juice.
- Blend well.
- Add the spices and basil and blend until everything is thoroughly pureed.
- Add salt and pepper to your taste.
Serve with a dollop of vegan sour cream.
Black Bean and Tomato Soup
This soup can be served warm or cool.
2 cups of black beans (use fresh, although canned work too, if rinsed and drained)
2 cups of canned tomatoes with juice
2 cups of water or vegetable broth
1 cup of fresh chopped spinach
1/2 cup of chopped cilantro
*1/2 cup of chopped broccoli sprouts
1 medium sweet onion chopped
2 tablespoons of olive oil
Seasonings: 1 teaspoon of lemon pepper spice, red pepper flakes, garlic powder, oregano, basil, cumin and turmeric
1 sliced avocado
Salt and pepper to your taste.
- Add the beans and tomatoes in a pot.
- Pour in the water or vegetable broth.
- Add the fresh spinach, cilantro and onions.
- Add the olive oil and spices.
- Cook for about 30 minutes until the veggies are tender.
- Add salt and pepper to taste.
Serve the soup hot or cold with avocado slices and crushed organic corn chips.
Do you have any favorite vegan soup or other vegan recipes? Do you prepare any summer soups? Please share your favorites below!
Carol Stanley has many interests in life including writing, painting, reading, cooking and biking. She also admits a secret love of poker. Carol has been involved in writing about her passion for staying healthy and has her very own website. Her book, Feel Better Every Day, is available for purchase.