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Monday, October 27, 2008

Meatless 15 bean soup

This was tasty and hardy. Serves 4 nice sized bowls. I
have another recipe using 15 beans that serves more people here:

1 and 1/2 cups of a package of dried 15 beans
1/4 cup dried split green peas
just under 1/4 cup of Quinoa
1 Tab. of dried minced onion
1 and 1/2 tsp minced garlic
dried oregano
few grinds of fresh black pepper
1/2 cup of cooked dirty rice (optional)
dried basil
2 medium sized red potatoes, chopped with skin left on.
2-3 celery stalks, chopped
1 long carrot (or two smaller carrots), chopped
1/2 cup of portebello mushrooms, chopped,
4-5 pearl onions
Salt to taste
some smoked paprika is good
1/2 tsp of Liquid smoke (optional--gives added flavor)
some fresh spinach added at the end is also good
A dash of thyme or tarragon is good too (or if you want to spice it up you can add some salsa)Dash of rosemary too!

Soak the one and one half cups of 15 beans and split peas over night or bring to a boil and soak for an hour (as described on package). Drain off the water when finished with the soak.

Place the soaked beans in a pot and cover with water so water is 1 inch over the top of the beans. Place dried minced onions and and garlic in the pot. Generously sprinkle with dried oregano and several grinds of black pepper. Add a bit of salt. Simmer for 2 hours. Using a potato masher, mash the beans a bit.

Add quinoa and mushrooms. {Sprinkle with paprika and basil Or use the optional seasonings}. Add cooked dirty rice (if you are using). {You can Add the celery, pearl onions, carrots and potatoes at this point or I like to cook them separately and then add them-after the quinoa is done-that way they are not over cooked}. When the quinoa and veggies are done (around 40 minutes for veggies) add the spinach if using. Salt to taste.

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