Wednesday, May 1, 2013

#108 The Case of Smokey Bean Soup

Smokey Bean Soup may be the recipe I am most proud of. Smokiness is derived from two sources (no, not mascara and eye shadow)—roasted garlic and hickory-smoked BBQ sauce—a combo that produces a surprising depth of flavour.

Smokey Bean Soup

1-1/2 cups navy or white pea beans

12 cups water, separated
6 rounded teaspoons (for 6 cups) vegetable bouillon powder
1/2 bulb garlic
olive oil
1 onion, chopped
3 carrots, chopped
1 bay leaf
2 teaspoons fresh rosemary
1/4 teaspoon  pepper
1 tablespoon hickory-smoked BBQ sauce

salt

Soak the beans overnight in 6 cups of the water.

Drain and rinse.

In a covered pot, simmer the beans in the rest of the water and vegetable bouillon powder, for 1-1/2 hours.

Preheat oven to 400ºF. Slice the top off the half-bulb of garlic to expose each clove. Place upright on foil and drizzle with olive oil. Wrap. Roast for 45 min. Let cool.

Add the onion, carrots, bay leaf, rosemary and pepper to the beans, and simmer for 25 min.
 
Discard the bay leaf. Squeeze the roasted garlic cloves (leaving out the papery skins) into a blender and blend with 1 cup of the soup. Return the blended portion to the pot.
 
Add the BBQ sauce. Add more water and salt as needed.
 
Serves 4.
 
♥ Becki
 
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