Black Bean Soup and Salad with Fig Vinaigrette Dressing

We haven't been buying much meat lately.  And that is OK.  The other night we had a fantastic and filling dinner!  The best part is that it was easy to make (with a blender or food processor) and it was a vegan delight.

Black Bean Soup

3 cans black beans
1 can diced tomatoes
2 carrots
1 onion
2 cloves garlic (or one large)
small bunch fresh sparsley
dash of sea salt and pepper

Directions:
Blend all ingredients EXCEPT one can of black beans.  Pour into pot with last can of beans and heat (if desired).  Or, if you would like a creamy soup only - add/omit the 3rd can of beans and blend for 3-4 minutes until hot.  Eat.

Spice it up a bit!  Add some chopped onion, carrots, tomatoes, and beans and give yourself a real nice black bean "stew".  Maybe add some cilantro, or vegan cheese.  My boyfriend and I get into it sometimes over terms.  He calls anything that isn't pureed "stew".  I call it all soup if it goes into a bowl, LOL.

If you want it to be somewhat of a "raw" soup - just blend it in a Vitamix or Blendtec or other high powered blender for 3-5 minutes and it will be warm enough to eat immediately.

Fig Balsamic Vinaigrette Dressing

I modified this one from Yummly.  I don't tend to chop or do things in many steps.  If I can put it all in a blender at once and it is done... I do it!

4 figs
4 dates, pitted
6 prunes, pitted
2 cloves garlic
1 cup olive oil
1/8 cup balsamic vinegar
1 dash sea salt
1 dash freshly ground pepper

Put ingredients into blender/food processor and blend until smooth.

Salad
Mixed field greens to fill a large bowl
2 zucchini squash
1 onion

Put zucchini and onion into blender/food processor and chop well.  Mix into salad greens.

The family LOVED it.  Next time, I'll take some pictures!  Still new to "pretty" blogging".