Black Bean and Squash Soup Recipe (video)
A couple of weeks ago we made that amazing Three Sisters salad, but it left us with a bunch of leftover black beans and roasted squash. No worries! This week we're turning it into soup! No, we started these beans from dry and raw, soaked them, then boiled them ourselves. As you can see in this recipe, we also used the liquid from the beans. If you prefer to use canned beans, we recommend you rinse them when they come out of the can, and then you can replace the bean water (aquafaba) with some stock or water.
There are lots of variations we can use for this recipe. If you don't want to burr mix it and leave it chunky, you may want to use diced canned tomatoes instead of whole. Also, if you want it to be super smooth, you may need to push it through a strainer to get rid of little bits of bean skin. We loved the texture as it was, nice and smooth, but still with a little bit of texture. Also, this recipe is vegan, but we found that a little bit of crumbled feta on top was extremely delicious. Also, if you sweat the aromatics in something like bacon grease, of course it will cease to be vegan or even vegetarian!