Today it is a cold one and there is snow on the ground. Tomorrow, maybe sunny and 60? Either way, the Chicago weather has provoked me to continue on with my soup kick. This time I changed up the Bob's Red Mill 13 Bean Soup recipe to be vegan and added some lazy additions. It went quite well with a grilled cheese sandwich.
13 Bean Soup
2 cups of Bob's Red Mill 13 Bean Soup Mix
2 boxes of vegetable broth
2 cups of water
1 medium onion diced
2 cloves of garlic minced
1/2 of a bottle of marinara sauce
1 Tbs chili powder
1.Wash and pick through the beans. Cover with fresh water and let soak overnight. I happened to start mine in the afternoon and rinsed the beans several times before letting them soak until the morning.
2. Rinse and drain the beans one more time.
3. Saute your onion and garlic in big pot.
4. Add vegetable broth, water, and beans.
5. Add tomato sauce and chili powder.
6. Let simmer until beans are tender. Bobs says 3 to 3 1/2 hours. I just kept mine on until the soup was thick and reduced and the beans were tender.
Hickory Cheddar Kale Sandwich
Ingredients:
Bread Slices
WayFare Hickory Cheddar Dairy Free Spread
Sauted Greens ( I used kale, arugula, and beet tops sauted in garlic and olive oil)
Vegan Butter Spread. I used Earth Balance.
Make this just like you would a grilled cheese with greens in the middle. The vegan cheese spread gets very hot so be cautious when you bite into your sandwich!!
Ooooo. I did not know Bob's Red Mill had a 13 bean soup. I just made one with a different brand, but I'd love to try Bob's. I am definitely not vegan though. That soup needs a little bacon :)
ReplyDeleteI often use a spice from Trader Joes called South African Smoke. It is basically smoked paprika, garlic, and basil and it makes bean soups taste like there is some kind of smoked meat in it. :) Yum.
ReplyDelete