Saturday, March 07, 2009

11, 12, 13 or 15 Bean Soup

Cozy packages of 11, 12, 13 or 15 Bean Soup at the health food store or supermarket always interest me. They look so inviting and tasty. Some have little seasoning packets in them, some do not, but come with a recipe on the label. The cozy packaging increases the price, but the less expensive bulk from the bin bean soup mix makes you rely upon your own recipe files and choice of herbs and spices. Sometimes disorganized, I never can seem to keep the recipe for this soup in one spot. Finally, I've found the desired ingredient list and have it filed away in my computer recipe file --- and will post it here to share with you. You'll need:

about 4 cups of 11, 12, or 13 Bean Soup legume blend, rinsed
12 cups of water to cook the beans - more as needed

Bring to a boil, then reduce heat and simmer until beans are tender. I usually start the beans in the morning and they are cooked and ready by suppertime.

2 cans of tomatoes - more or less according to your taste
salt to taste - do not add until beans are tender, as salt inhibits bean cooking

a blend of these herbs and spices to taste
(be brave and liberal in your measurements)

chili pepper
celery seed
cumin seed
black pepper (optional)

My additions to this recipe (and to most of my soup recipes) are a splash of Tamari or Bragg's Liquid Aminos and the juice of 1/2 a lemon.

Serve with your favorite herbs for garnish, a dab of Tofutti Sour Cream, and a biscuit.

A vegan and gluten-free cozy supper! Enjoy!

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