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.
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
PS My favourite sandwich pairing? Vegan grilled cheese.
I did a detox this weekend and one of the recipes was for easiest banana pancake. Mash a banana in a bowl and whip two eggs in it all together with a fork, cook in a pan with some olive oil or coconut oil until brown both sides, mmmm it's so good and good for you. I expect with maple syrup drizzled over it would be gilding the lily. Thanks for the bean soup recipe. Looks delish.
ReplyDeleteAmazing that pancakes can be made with just two ingredients! Low in carbs, which would be good for me. I'm going to try it. Thanks for connecting, Kenna.
ReplyDeleteI hope you don't mind, Cynthia, but I've mentioned you on my blog and posted a link to your lovely recipe. http://kennamckinnon.blogspot.com
ReplyDeleteThat's the sweetest thing! Thank you. Speaking of sweet, I tried your banana pancakes and they are simply delectable. As you say, no need for syrup, which is great.
DeleteI blended the banana and eggs in a blender to get a smooth batter. The result was very much like French crêpes. Perhaps because I like to use jumbo eggs, which may have thrown the starch/protein ratio off, I found the pancakes very hard to flip. So delicate. I have this idea to adapt the recipe into an omelette (and link to you). I'll let you know what happens. Thanks a million, Kenna!
Delicious! I made this wonderful soup for dinner last night. I added a few diced tomatoes...just because :). I never thought about using hickory-smoked BBQ sauce for flavor - genious! Thank you Becki, and Cynthia of course, for sharing this yummy recipe. I am a fan!!! Melanie
ReplyDeleteHello to my dear vegetarian sister! I'm assuming it's you. If not, please forgive me (and correct me). Anyway...even taste must sometimes be bred in the genes. If I remember correctly, Bean with Bacon soup was our father's favourite soup and it's why I liked it way back when. Thanks so much for telling me that you enjoy this veggie version now!
DeleteYes indeed, it is in the genes. Bean with Bacon soup was also my childhood favorite, though even back then I tried to avoid the wee bits of bacon. I lurk here often and have never been disappointed. Every recipe I have tried has been...well...delish! I am honored to have such an accomplished vegetarian Sister-friend!!!
ReplyDeleteSweet! And vice versa! Melanie, I'm excited because a restaurant is opening up on our quaint downtown street that may be just perfect for us to try when you visit. It's called Rawlicious. Here's the website: www.rawlicious.ca. Its presence here in Newmarket shows that meat-free eating gains popularity every day!
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