{"id":40755,"date":"2016-06-22T22:41:59","date_gmt":"2016-06-23T02:41:59","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=40755"},"modified":"2016-06-22T22:41:59","modified_gmt":"2016-06-23T02:41:59","slug":"black-bean-soup-with-toppings-%e3%83%88%e3%83%83%e3%83%94%e3%83%b3%e3%82%b0%e5%b1%b1%e7%9b%9b%e3%82%8a%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=40755&lang=en","title":{"rendered":"Black Bean Soup with Toppings \u30c8\u30c3\u30d4\u30f3\u30b0\u5c71\u76db\u308a\u30d6\u30e9\u30c3\u30af\u30d3\u30fc\u30f3\u30b9\u30fc\u30d7"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-40756 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/66.jpg\" alt=\"66\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/66.jpg 638w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/66-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I&#8217;m a big soup person.<\/p>\n<p>I love any meal that includes soup.<\/p>\n<p>Black bean soup is probably one of my favorite soups.<\/p>\n<p>I made my black bean soup, and I was going to make salad that would go with it, but then I decided to put everything in a cup!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-40757 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/58-1.jpg\" alt=\"58\" width=\"596\" height=\"428\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/58-1.jpg 896w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/58-1-450x322.jpg 450w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/58-1-768x550.jpg 768w\" sizes=\"auto, (max-width: 596px) 100vw, 596px\" \/><\/p>\n<p>The toppings are corn, red onion, grape tomatoes, radish, avocado, and cilantro.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-40758 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/63.jpg\" alt=\"63\" width=\"596\" height=\"428\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/63.jpg 896w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/63-450x323.jpg 450w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/63-768x552.jpg 768w\" sizes=\"auto, (max-width: 596px) 100vw, 596px\" \/><\/p>\n<p>The soup is tasty as it is.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-40759 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/65-2.jpg\" alt=\"65\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/65-2.jpg 638w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/65-2-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>But there are times when more is better, right?<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-40760 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/59-1.jpg\" alt=\"59\" width=\"510\" height=\"717\" \/><\/p>\n<p>These are a recent addition to my soup cup collection.<\/p>\n<p>I love the organic feel of the cups.<\/p>\n<p>And the size!<\/p>\n<p>These cups are over-sized and they can easily hold a large amount of anything that can be served as a meal.<\/p>\n<div id=\"recipe\">\n<p><strong>Black Bean Soup with Toppings<\/strong><\/p>\n<p>canola oil<br \/>\n2 cloves garlic, chopped<br \/>\n1\/2 onion, chopped<br \/>\n1~2 stalks celery, chopped<br \/>\n2~3 tablespoons tomato paste<br \/>\n1 can black bean, rinsed<br \/>\n1~2 cups water<br \/>\ncumin<br \/>\nsugar<br \/>\nsalt<br \/>\npepper<br \/>\ntoppings &#8211; anything you like! (e.g., corn, red onion, grape tomatoes, avocado, cilantro)<\/p>\n<p>1. Sautee garlic, onion, and celery in oil.<br \/>\n2. Add tomato paste, black beans, and water. Boil and then turn down to low heat.<br \/>\n3. Add cumin, sugar, salt, and pepper.<br \/>\n4. Serve with toppings.<\/p>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-40761 size-full aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/81-e1466219794639.jpg\" alt=\"81\" width=\"510\" height=\"717\" \/><\/p>\n<p>I&#8217;m on <a href=\"https:\/\/instagram.com\/culinarytribune\/\" target=\"_blank\">Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m a big soup person. I love any meal that includes soup. Black bean soup is probably one of my favorite soups. I made my black bean soup, and I was going to make salad that would go with it, but then I decided to put everything in a cup! The toppings are corn, red [&hellip;]<\/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-40755","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\/40755","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=40755"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40755\/revisions"}],"predecessor-version":[{"id":40827,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40755\/revisions\/40827"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=40755"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=40755"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=40755"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}