Wednesday, December 3, 2014

Senate Bean Soup

This recipe is adapted from the American Wholefoods Cuisine cookbook, by far my all-time favorite cookbook. Seriously. It's not fancy, there are no pictures, but for $16.22, you get 1300 awesome recipes, many of which are easy to adapt to be gluten free and dairy free. Here is one such adaptation.

Senate Bean Soup
1 pound dried white beans (I use navy beans, but great northern or any whit bean would work)
6 cups water or broth
1 bay leaf
1/4 teaspoon dried thyme leaves
1/2 pound potatoes
1/2 cup chopped celery
1/2 cup chopped onion
1 clove garlic, chopped
1/2 teaspoon salt (or another teaspoon if not using broth)
3 tablespoons vegan broth powder (optional)
1/4 cup milk (I use coconut milk beverage)
1/4 cup chopped parsley (optional)

1. Soak the beans in water overnight. Drain in the morning. Put them back in the crockpot with the water, and turn it on high.
2. Chop all things that need to be chopped, and shred the potatoes. The recipe actually calls for mashed potatoes, so if you happen to have leftover mashed potatoes, that would work to.
3. Add all chopped things and spices to the crockpot pot. Save the parsley and milk for later.
4. Cook on low for 8-12 hours.
5. Try and fish out the bay leaf, and then use a stick blender to make this smooth and creamy.
6. Add milk and optional parsley, if your children are not afraid of floating green things. Mine are.

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