Thursday, April 16, 2015

Hearty Cream of Tomato - Bean Soup - Vegan, Gluten-Free


If you have only ever eaten Cream of Tomato soup from a can, this will be a tasty coup for you!
Here is another wonderful bean recipe adapted from my fave The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! .  This creamy tomato-bean soup will fill in the gaps for anyone who feels they just don't have the time or energy to cook up a healthy lunch -- the secret is to pre-cook your beans in a large quantity and freeze them.  Then just assemble your other ingredients and presto, you have a very nutritious base to your lunch in less time than it would take you to order and be served at your typical restaurant. And you will know what is actually IN this soup !

INGREDIENTS:

2 T.      Olive Oil or Vegetable Broth
1/2       Onion, minced
3 cloves Garlic
1 tsp.    Marjoram
1 tsp.    Thyme
1/2 tsp. Smoked Paprika
1/4 tsp. fresh or ground Rosemary
2 C.      non-dairy Mylk
2 Cans  Organic Tomato Sauce (14 oz/398 ml each) (I buy mine at Costco- Kirkland Brand)
1 1/2 C. cooked White Beans
Celtic Sea Salt to taste, added at the end of the cooking process or by individual eaters
Pepper to taste

METHOD:
  1. Heat the Olive Oil or Broth over medium heat in a heavy, NOT non-stick sauce pan, and fry up the onions util translucent, tender.  Add the rest of the herbs and garlic and cook for 2+ minutes.
  2. Blend up the Onions, Garlic, Herbs, Non-Dairy Mylk, Tomatoes, and Beans until as smooth as possible either with your Vitamix or (or with an immersion blender or other type-- just don't count on getting the beans as smooth as you will with a Vitamix).
  3. Pour back into the pot and heat through (medium-low heat for about 15-20 minutes)
  4. Serve Celtic Sea Salt and Pepper in Grinder so individual diners can spice to their own desired taste.




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