Works-Every-Way Bean Soup
I have a recipe for bean soup that always seems to work, no matter what I do to it. Rather than share with you one of the variations I use, I’ve decided to share them all. That way, as long as you have a few basic ingredients, you have soup!
Note: I wrote down the original recipe first and the options in parenthesis.
1 tablespoon olive oil (or any oil)
1 onion diced (or a package of onion soup mix)
2 cloves garlic, finely chopped ( or 1/4 teaspoon garlic powder)
1 carrot, finely chopped (or 2/3 cup frozen carrots)
1 celery stalk, finely chopped
1 large can chopped tomatoes (or crushed tomatoes or whole tomatoes)
3 cups water (or with vegan chicken or vegetable soup powder added)
no beans (or 1/2 can pinto beans or 1 can pinto beans)
1/2 teaspoon dried thyme ( or 1/2 teaspoon dried oregano)
2 tablespoons fresh basil (or 2 teaspoons dried basil)
salt and pepper, to taste
Fry onion (if using) in oil. Add celery, carrot (unless using frozen), garlic (unless using powdered) and cook till vegetables start to brown.
Add the rest of the ingredients, cover and cook for 1 – 1 1/2 hours, depending how tender you like your vegetables.
Every 15 minutes, stir and add more water if needed.
Because of all the options, this recipe takes more adjusting than most. If you choose the bean option, you will need to add a couple more cups of water and watch soup more carefully to avoid burning.
Depending on the canned tomato option you choose, you may need to add additional water and seasonings. Just taste and decide about 15 minutes before the end of the cooking time.
Source: R-BS Views