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BEAN SOUPS

Letting bean soup sit (in the icebox is fine) while the flavors mingle is key to very best taste.

Bean Soup Seasoning

Straight off the label of the Red Mill product. Seems to borrow a lot from chili recipes.
  • Chili pepper
  • Basil
  • Celery Seed
  • Cumin Seed
  • Oregano
  • Black Pepper
  • Savory
  • Garlic
  • Onion

Black Bean Soup

This produces a thick, meaty-tasting soup.

  • One lb black beans, soaked for 6 - 12 hours and pressure cooked with 1/4 c tamari soy sauce for 15 minutes.
  • Very large onion or two smaller ones, diced and sauteed in olive oil.
  • 8-12 large garlic cloves, mashed.
  • 28 - 32 oz canned tomatoes. Use the juice or drain it.
  • 1.5 T lightly toasted cumin seeds or 1 T cumin powder
  • Water as needed.

Simmer together until the flavors mingle.
Optional: blend the soup into coarse chunks before serving.
Serve hot.

Everything-but-the-Kitchen-Sink Soup

RecipeActual
1/4 c kidney beans, dried 1/4 c chili beans, dried
1/4 c chickpeas, dried 1/4 c chickpeas, dried
1/8 c navy beans, dried 1/8 c northern beans, dried
1/8 c black beans, dried  
1/8 c red lentils, dried 1/8 c red lentils, dried
1/8 c split peas, dried  
  1/2 c barley, whole
2 t basil Basil
1 t oregano Oregano
2 T chicken bouillon 1 cube vegie bouillon
Dash red pepper seasoning or 1/16t red pepper flakes  
Soak 2 hours in cool water. Simmer, covered, for one hour. No soak time. Rinse, put in hottest water in small crock pot. Cook 2 hours at high and 6 at medium.
Add 5 cups cubed veggies (potatoes, turnips, carrots), 1/2 c small pasta shapes, 2 t salt. Simmer 20 minutes more.  

Next time, no bouillon and more of the seasoning.


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