Saturday, November 26, 2011

13 Bean Soup

I love to make soup when the weather cools off. This is one of my favorites. It makes a big pot full and is great to have on hand when family stops by hungry. I am sure it would freeze great as well. It is 100% vegan, gluten free, protein rich and chocked full of all kinds of other nutrients. The recipe comes from Shar's kitchen center. I changed the chicken stock to vegetable broth to make it vegetarian and I use 1 can of diced green chiles instead of the Desert Garden Green Chile Sauce which she uses. I cook mine in a pressure cooker. If you don't have one, soak the beans for at least 8 hours, drain and then add to the other ingredients. Use at least an 8 liter pot and cook for around 3 hours until the beans and rice are tender. 
 I love to fix the vegan cornbread found on to go with it. 

  13 Bean Soup                                        

In an 8 liter pressure cooker saute:
1 large onion, chopped
1 large green bell pepper, chopped
2-3 cloves garlic, minced
4 T. garlic oil

2 C. Bob's 13 Bean Soup Mix, sorted & washed
1-28oz. can Muir Glen Crushed Tomatoes
1-15oz. can Muir Glen or Trader Joe's fire roasted diced tomatoes w/chiles
1-4oz. can diced green chiles
1 C. frozen corn
2 T. Bob's Bean Soup Seasoning
8 C. vegetable broth
2 C. water
2 T. mexican seasoning
1 tsp each of roasted garlic, garlic pepper, & salt
1/2 tsp pepper
1 C. brown basmati rice

Stir ingredients. Bring to a boil. Secure pressure lid. Bring to second ring of pressure. Maintain pressure for 40 minutes. Drop pressure by letting it drop on it's own. Taste and adjust seasonings as needed. 
If not using a pressure cooker it will probably take 1 - 2 hours because you soaked the beans first. Pressure cooker's don't require the soaking process. 

No comments:

Post a Comment