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Andy's Vegan Bean Soup


Serve with lightly heated French bread and butter, olives, salad and fruit.

Serves: 8-10
Time: Several hours
Note: MSG and Mushrooms are used in this recipe to add Umami flavor which is very pleasant considering the soup is Vegan.

1 Lb assorted Dried Beans
1 Tsp Liquid Smoke
1.5 oz Dried Mushrooms or 8 oz Fresh Mushrooms
 If using fresh Mushrooms, quarter them
3 Tsp MSG
1 Tsp Soy Sauce
3 Cups Vegetable Broth
3 Shallots (Optionally use 1 med. Onion. This makes the soup rather thick with onion-y bits though.)
2 Tomatoes
1/2 Lemon's juice
1 Carrot
1 Celery stalk
2 Cloves Garlic
2 Tbsp dried Oregano
1 Tsp dried Thyme
1 Tsp dried Basil
1-2 Tsp Chili Powder
1 Tsp Salt
1/4 Tsp Black Pepper

Pick over and wash the Beans then soak them for at least 8 hours

Drain the Beans and wash with a couple turns of Water

Add the Beans and 2 quarts Water to a large pot. Start the boil

Add Liquid Smoke, Mushrooms, 1 Tsp MSG and Soy Sauce to pot

Bring to the boil and then reduce heat to simmer for 2 hours

While boiling the Beans, throw the Tomatoes in the pot to blanch 5 minutes

Remove the Tomatoes from the pot and allow to cool

Prep the remaining ingredients

 Julienne the Carrot and chop to 3/8"
 Chop the Celery into tiny dice
 Chop the Shallots into tiny dice
 Chop or press the Garlic
 Remove their skins and chop the Tomatoes

Add the remaining ingredients to the pot. Don't forget the remaining 2 Tsp MSG

Bring to the boil then reduce heat to simmer for an hour or so

If using dried Mushrooms, remove them from the pot (They'll be really chewy)