Comments on: Black Bean and Fire Roasted Tomato Soup

By: Toni Fiore

Toni Fiore — Wed, 28 Sep 2011 15:13:34 +0000

Hi Howard,
Thank you so much for your letter and for all of your kind and positive comments! Tempeh and Tofu are indeed a big part of my basic ingredients to many but certainly not all of my dishes. In terms of flavor I strongly suggest you try any of the marinated Tempeh and Tofu recipes I have available in my book “Totally Vegetarian” and on our Podcast VegEZ. The Podcast is available on iTunes and our website. You’ll be very pleasantly surprised at how flavorful both Tempeh and Tofu are when prepared according to those recipes. As far as alternatives go you might want to try Seitan or any prepared vegetarian alternatives available in supermarkets. While I like the convenience of prepared foods from time to time I’m not a big fan of relying on processed foods in my overall diet. That said I’m pretty certain you will become a big fan of Tempeh and Tofu once you try any of my marinated versions. Tempeh has such a great texture and is not only very healthy it’s very easily digestible. Stay in touch and let us know what you’ve tried and how things are working out for you. Feel free to write with questions or comments!
Toni

By: Howard

Howard — Tue, 27 Sep 2011 01:34:48 +0000

Hi Toni, I just started eating vegitarian a few months ago and am trying to amass a collection of great recipes. Before I started eating vegatarian I always watched Christina Cooks on public television but never really thought of starting a new lifestyle. I started watch Delicious TV and have been saved…LOL I love your flavor combinations and recommendations. I cannot wait to try all of your recipes here on the website. Obviously tofu and tempeh are staples in the vegetarian diet. I have tried tofu but have yet to try tempeh. I can’t say I’m a huge fan but I’m willing to try them in different preparations. Is there an alternative to them at all? I know they’re high in protein which is what they’re about because the flavor falls a little flat. Any ideas? Oh and thank you so much for inspiring me and others to live a healthy lifestyle. I look forward to many years of Delicious TV and having you by my side in the kitchen. Ciao Howard

By: Tag-team Sunday night supper: Sage Focaccia and Fire-Roasted Black Bean Soup | Cookbook Cooks

Mon, 20 Sep 2010 00:44:18 +0000

[...] Fiore’s Black Bean Soup recipe can be found here. EPC only adds 1 -2 teaspoons of chipotle chili powder and 1 jalapeno. The soup is too spicy [...]

By: Metric Cook

Metric Cook — Tue, 29 Jun 2010 00:58:50 +0000

Black Bean and Fire Roasted Tomato Soup

60 mL olive oil
230 g chopped onions (reserve 80 g for garnish)
50 g chopped celery
40 g chopped carrots
2-3 medium jalapeño peppers, seeded and diced
3 – 425 g cans black beans, rinsed and drained
1.9 L water or stock, or half of each (reducing liquid will yield a thicker soup)
1 425 g can chopped fire roasted tomatoes
15 mL ground cumin
30-45 mL ground chipotle chile powder (more or less, to taste)
240 mL chopped cilantro, plus a little extra for garnish
1 lime, juiced
Salt and pepper

Heat a soup pot and add the oil. When the oil’s hot, but not smoking, add 150 g of the chopped onions, the celery, carrots, and jalapeños. Add a pinch of kosher salt to help exude water and flavor and sauté the vegetables over medium heat, being careful not to let them brown.

By: Donna Skaggs

Donna Skaggs — Thu, 25 Feb 2010 19:38:59 +0000

This is the best soup recipe I’ve had in a long time! However, I left out all the jalapenos and used only a scant 1/2 tsp. of chipotle powder. This was plenty zesty for my husband and I. I make my own chipotle powder by just putting the dried chipotle peppers into my spice grinder (coffee grinder) and whizzing until evenly ground up. This is much cheaper than a purchased powder and much fresher. Do make the tofu sour cream to dollop in the middle – wow, so good!
Toni – please create some dip recipes with the tofu sour cream as a base, ok?

By: admin

admin — Thu, 28 Jan 2010 19:09:05 +0000

The recipe calls for one medium carrot, which is about 1/3 of a cup. Enjoy the recipe!

By: TFR

TFR — Thu, 28 Jan 2010 03:59:03 +0000

I am so looking forward to this recipe – in the video Toni says she is adding 1 cup carrots but the recipe above only calls for 1/3 cup – which is it?

Thanks!

By: Sunshine

Sunshine — Tue, 19 Jan 2010 19:46:27 +0000

This recipe was AWESOME. I added some garlic to it. Also, after I blended half of it and put it back in, I added a large can of diced tomatoes to help with the spice. My husband LOVED it, too which was surprising!

By: Aces

Aces — Tue, 28 Jul 2009 22:51:28 +0000

This is great as a burrito filler!

By: Mr. Designer

Mr. Designer — Fri, 11 Apr 2008 18:16:06 +0000

This soup was a little too hot and I only put in 1 Jalapeno with seeds and the chipolte chili powder, which I found at the grocery store with the higher end McCormick spices in the green/black glass containers. I’m gonna make it again with less chili powder.