BEAN SOUP 'CAUSE FALL IS IN THE AIR
Oct. 6, 2009 4:59 pm
Updated: Oct. 8, 2009 6:39 pm
I have a love hate relationship with changing seasons. True, I am Canadian but can clearly be heard for miles grumbling about summer leaving. I don't like being cold..ever! And yet, I find myself drinking in the sight of falling leaves, pumpkins appearing everywhere, vivid blue skies and pulling crisp air through my lungs. Resigned to the end of warm days I am happy to pull out my great bean soup recipe! So that's what I did today.
It was a perfect day for soup. I was home all day because landscapers were here tearing out my 1970's Brady Bunch front yard. Lovely in it's day I'm sure but time to say goodbye. As I type, the front yard has been wiped clean! What will I do? My friend Tracy is coming over tomorrow and together we will make a plan....after all, we've been in Garden Club for 13 years, surely we've learned something??? Tracy a great artist, I'm pretty good. Tracy is great at math, I'm...sad, very sad. So I'm sure between moving the garden hose around 150 times and drinking lots of tea and eating scones...yes, I must make scones......we'll come up with something. I'll keep you posted.
This is a vegetarian soup but you can add bacon for the oil in the beginning if you want or even add a little ground beef...cook that in the oil at the beginning. It's wonderful and quick and all in one pot!
Black Bean Soup
2 TBSP olive oil
1 bay leaf
2 Celery ribs chopped
1 med onion chopped
4 garlic cloves chopped
1 cup frozen corn
2 15 oz cans of beans....I use 1 black and 1 northern white...drain and rinse
1 TBSP ground coriander
1 TBSP chili powder
1 1/2 tsp ground cumin
1 TBSP worcestershire sauce
1 15 oz can fire roasted tomatoes...I use Muir Glenn in Healthfood section
1 8oz small can tomato sauce
1 quart vegetable broth....can sub chicken broth
1/4 cup peppini pasta..tiny....or a couple of handfuls of any pasta
just heat the oil, dump in all veg and add spices, stir fry a little and then add all the rest.
bring to a boil and then lower to simmer until the pasta is cooked...approx. 20 min.
the soup will thicken overnight because of the pasta, so leftovers are more like a chili....or you can add some more broth when you reheat
I like to serve this with sweet corn bread...Jiffy is fine and quick...I serve a big piece right on top of the soup and then grate a little parmesan cheese on top! YUM!