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California born and bred 25 year old dance machine now living in Salt Lake City. Sardonically irreverent spinster, DIY decorator & vegan baking enthusiast who enjoys sequins, house plants & malt liquor.

Thursday, January 5, 2012

Senate Bean Soup.

While browsing Tastespotting one day I came across a tasty sounding recipe for a bean soup on this link. The ingredient list was short and sweet and although winter hasn't officially reared her barren head yet, I've been in the mood for creamy goodness. Take that how you will. I feel like soup is something that you just shouldn't ever use a recipe for, but I wanted to try it anyway and made only a few minor changes. Make it. Eat it. Love it.
1 (15 oz) can white/cannelini beans
1 1/4 C water
1/2 tsp salt
3 Tbsp Earth Balance (I also added a few rounds of olive oil)
1/2 C chopped onion
1/2 C chopped parsley
1/3 C celery, chopped
2 tsp liquid smoke
1/4 tsp black pepper
2 Tbsp hot sauce
4 garlic cloves or 1 Tbsp garlic powder
1 large bay leaf (I used a handful of small broken ones which were a bitch to fish out at the end)
1 medium white potato, baked (I used two small red potatoes)
I also added about about 1/2 C of white wine because I'm a booze hound.
1/2 C plain soymilk

Saute onions, celery and garlic in oil and butter over medium heat until soft. Add wine, drained beans, water, bay leaf, salt, parsley, onion, celery, liquid smoke, hot sauce, pepper. Bring to a boil and simmer while potato bakes.
Bake potato in microwave until tender.
Remove bay leaf from pot and set pot aside to cool. Roughly chop potato and set aside to cool.
Toss the potatoes and 1-2 cups of the bean mixture into a food processor ONCE COOLED and puree. If you put hot soup in a food processor the lid will pop off and melt your face with molten soup lava. Patience is good here.
Add the pureed mix to the bean and broth mix and add in the soymilk to thin. You can puree the whole thing if you want, or leave out the food processor step and enjoy a chunky, hearty soup.

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