Market Bean Soup - adapted

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* Exported from MasterCook *

 

Market Bean Soup - adapted

 

Recipe By :Lucy Saunders

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups bean mix -- washed and soaked for 6-8 hours in 2 cups

water and 1 teaspoon baking soda

3 quarts water

2 bay leaves

1 teaspoon dried marjoram

1 teaspoon dried thyme

1 28 oz can crushed tomatoes

2 cups chopped yellow onion

1 tablespoon minced garlic

1 1/2 cups chopped celery

1/2 cup chopped red bell pepper

1 teaspoon celery salt

red pepper flakes -- to taste

1 pound tempeh or seitan -- in large cubes

1/2 cup minced fresh parsley

 

Drain soaked beans and place in a large soup pot. Add water, bay leaves,

marjoram, and thyme. Turn heat to low and simmer for 3 hours.

 

Add tomatoes, onions, garlic, celery, red bell pepper, seasonings, and tempeh or

seitan. Simmer for 1 hour. Remove and discard bay leaves. Stir in parsley and

serve immediately.

 

Note: If you have a pressure cooker, you may cook the beans without soaking

them:

Place beans, seasonings, and 2 quarts water in a 6-quart pressure cooker. (The

foaming action of the beans during preddure cooking requires an extra-large

pot.) Seal cooker according to manufactirer's instructions and bring to high

pressure. Reduce heat and cook for 30-40 minutes. Reduce pressure quickly and

test for tenderness. If beans are too chewy, add 1 cup water, seal, and cook

for an extra 15 minutes at high pressure.

Reduce pressure and open cooker. Add 3 cups water and all remaining ingredients

except parsley. RReseal and cook for 10 minutes at medium pressure. Reduce

pressure quickly, adjust seasonings, add parsley, and serve.

 

 

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

 

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Per Serving (excluding unknown items): 77 Calories; 1g Fat (6.6% calories from

fat); 3g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 484mg

Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 0 Fat.

 

NOTES : Serves 6 to 8. Next time you go to a bulk market, buy any assortment of

dry beans and make your own soup mix. For this recipe, frpm Pam Adrien Lyons, I

bend 1 cup each of the following beans: adzuki, anasazi, black, great norther,

kidney, navy, pink, pinto, red, and yellow split peas. You may want to blend

other legumes or grains, such as barley, garbanzos, baby limas, black-eyed peas,

green split peas, or lentils.

Mix the dried beans and keep them in an airtight canister. Before using, soak

them in water mixed with a teaspoon of baking soda for 6-8 hours to reduce gas.

It's easiest to set beans to soak in the morning, before going to work, for soup

in the evening. A pressure cooker makes flavorful bean soup quickly; see the

note at the end of the recipe if you would prefer to use one.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0