Thursday, November 17, 2011

Easy Vegan Black Bean Soup

Since watching the documentary Forks Over Knives a couple of months ago, I've been making more of an effort to make my diet more plant heavy. This week I got my first reward, I dropped down a dress size!

For most of my life I was at a healthy weight. Once I started seeing a neurologist for my migraines, I started packing on the weight as a side effect of the medications. I've been struggling since I went off the meds in 2006 to take the weight back off. I had gone down a dress size fairly quickly and kept that weight off, but then I hit a plateau and even though I was eating healthy and increasing my activity levels, I just wasn't losing any weight. Now I feel motivated to stay on this course of a plant heavy diet and see how many more improvements I make not just to my weight, but also other health issues.

Tonight's dinner turned out super yummy. It's extremely easy too.

4 cans refried black beans
1-2 cups of water (use what you need to make the soup a consistency you like, it may take more water)
1-2 Tbs minced garlic
1 diced onion
1 can Rotel
Espazote (this is an herb common in Mexican cooking and also used as a tea)
Olive Oil

In a pot, add oil, onion and garlic and cook on medium heat until onions are translucent. Add Rotel and beans. As the beans heat up and spread, add water and herbs to taste. I think I used about a teaspoon of each except the cayenne which was only 1/4 teaspoon. Add a squeeze of lime before serving. You may also serve with tortilla chips.


Crystal said...

Ooh, I love it! My mom recently bought me some split peas from a home town restaurant... Thinking that's what's for dinner.

And congrats on the weight loss! I've always believed that to lose and keep off weight, one needs to change their lifestyle, not go on a diet.

Diana said...

Thanks!!! I agree about the weight loss. Dieting doesn't make sense to me b/c inevitably you'll go off a diet and then that means the weight will come back. Permanent changes are the only way. :-)