Monday, December 1, 2014

Vegetarian Senate Bean Soup

Growing up my parents had this super easy ham and bean soup, but as soon as I stopped eating meat I was left with beans (and there were some carrots and onion in the soup).  Don't get me wrong I love beans, please find me a non meat eater who hates bean, I think it is mandated before you join the club.  I had seen a recipe for senate bean soup that looked similar to what my parents made, and then I saw 100+ more versions of senate bean soup becuase everyone makes it differently.  So I combined a few and here is my version.

Ingredients:
1 &1/2 cups navy or great northern beans drained and rinsed
1 & 1/4 cup water
1/2 cup onion
1/2 cup celery 
1/2 cup carrot 
2 tbsp butter 
1 medium potato
3 cloves garlic
2 tsp vegan liquid smoke
1/2 tsp black pepper

1/2 tsp salt
2 Tbsp cayenne pepper hot sauce
milk to thin to desired thickness 1-2 cups

Directions:
1.  Melt the butter in the stockpot, add onion and garlic and saute for 1-2 minutes, then add celery and saute for 1-2 minutes.  Add the water, carrot, bay leaf, salt, liquid smoke, hot sauce and pepper. Bring to a boil and simmer.  
2.  Cook the potato in the microwave, when done chop into inch cubes and add into a blender.  Remove the bay leaf from the soup and add 1-2 cups of the soup broth to the blender and blend together with the potato until smooth.  If you get some beans and veggies in the broth you added, no biggie. 
3.  Add the potato mixture to the beans and broth and stir.  If you want the soup thinner, you can add milk to thin it.  If you like a smooth soup, use an immersion blender and blend until you get a consistency you like!
4.  I always taste test my veggies to make sure they are cooked all the way.  Keep warm until ready to serve and enjoy!
Even on the coldest day this hearty soup can warm me and fill me up!

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