{"id":33375,"date":"2014-09-26T18:14:11","date_gmt":"2014-09-26T22:14:11","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=33375"},"modified":"2014-09-27T21:06:40","modified_gmt":"2014-09-28T01:06:40","slug":"chunky-black-bean-soup%e9%87%8e%e8%8f%9c%e3%81%93%e3%82%8d%e3%81%93%e3%82%8d%e3%83%96%e3%83%a9%e3%83%83%e3%82%af%e3%83%93%e3%83%bc%e3%83%b3%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=33375&lang=en","title":{"rendered":"Chunky Black Bean Soup
\u91ce\u83dc\u3053\u308d\u3053\u308d\u30d6\u30e9\u30c3\u30af\u30d3\u30fc\u30f3\u30b9\u30fc\u30d7"},"content":{"rendered":"

\"20\"<\/a><\/p>\n

Chunky Black Bean Soup<\/strong><\/p>\n

I talked a bit about my renewed commitment to our 95% plant based diet.<\/p>\n

<\/p>\n

Going to Japan was a good opportunity for me to re-think of my diet. <\/p>\n

It gave me enough time to really think about what I want to put in my body.<\/p>\n

Staying on the mostly plant based diet is very important for me, but in addition to sticking with the 95% plant based diet, I also decided to minimize processed food to avoid unnecessary chemicals.<\/p>\n

So, this time I wanted to make soup without using store-bought soup stock or soup base. <\/p>\n

And surprisingly it turned out great! <\/p>\n

I did make an effort to create strong enough flavors, such as adding extra garlic and using different spices\/herbs, but it was kind of fun and I actually enjoyed the challenge! <\/p>\n

Chunky Black Bean Soup<\/strong><\/p>\n

canola oil
\n2 garlic cloves, chopped
\n1 onion, chopped
\n1 celery stalk, chopped
\n1 carrot, chopped
\n1\/3 ~ 2\/3 can of tomato, pureed
\n1 can black beans
\n1\/2 tablespoon cane sugar
\n2 bay leaves
\ncumin
\ndried oregano
\nhot sauce
\n1 tablespoon jalapenos from jar, chopped
\ncilantro, chopped<\/p>\n

1. Cook garlic, onion, celery, and carrot in oil for a about 5 minutes until they are tender.
\n2. Add pureed tomatoes, black beans, sugar, bay leaves, cumin, dried oregano, and hot sauce. Cook for a few minutes.
\n3. Serve with jalapenos and cilantro.<\/p><\/div>\n

\u91ce\u83dc\u3053\u308d\u3053\u308d\u30d6\u30e9\u30c3\u30af\u30d3\u30fc\u30f3\u30b9\u30fc\u30d7<\/strong><\/p>\n

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\uff19\uff15\uff05\u690d\u7269\u6027\u98df\u751f\u6d3b\u3092\u3057\u3063\u304b\u308a\u7d9a\u3051\u3066\u3044\u304d\u305f\u3044\u3001\u3068\u601d\u3046\u306e\u3068\u540c\u6642\u306b\u3001Whole Foods \u3092\u76ee\u6307\u3057\u3001\u6dfb\u52a0\u7269\u306e\u5165\u3063\u305f\u5e02\u8ca9\u88fd\u54c1\u3092\u3067\u304d\u308b\u3060\u3051\u4f7f\u308f\u306a\u3044\u3088\u3046\u306b\u3057\u305f\u3044\u3001\u3068\u3044\u3046\u306e\u304c\u65b0\u305f\u306a\u76ee\u6a19\u3067\u3059\u3002<\/p>\n

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\"19\"<\/a><\/p>\n

\u30a2\u30e1\u30ea\u30ab\u4e2d\u897f\u90e8\u3067\u306e\u79c1\u305f\u3061\u306e\u666e\u6bb5\u7740\u4e8c\u4eba\u66ae\u3089\u3057\u306e\u69d8\u5b50\u3092\u3001\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0After Hours<\/a>\u306b\u3066\u7db4\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n

\"\"<\/a><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!
\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Chunky Black Bean Soup I talked a bit about my renewed commitment to our 95% plant based diet.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,12,28,29],"tags":[],"class_list":["post-33375","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33375","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=33375"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33375\/revisions"}],"predecessor-version":[{"id":33411,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33375\/revisions\/33411"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33375"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33375"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}