Bountiful Beanarrific Soup

This soup is a vegan cook’s trifecta! Nutritious, delicious and above all, really easy. It takes a while but most of that time the beans look after themselves, leaving you free to do whatever it is you usually do whilst stuff bubbles away on your stove. In honour of Kick-Ass, the movie I grudgingly got talked into seeing and ended up LOVING, I suggest you listen to a little Gnarls Barkley while preparing your ingredients — Crazy would be the way to go here.

Again, not the prettiest thing in the world, but the taste makes up for it. Especially delish with some fresh baked bread!

This recipe takes a little forethought if working from dry beans, which I prefer, but there are different degrees of forethought required here, so take your pick: if you want this soup for tomorrow, use dry beans; if you want this soup 2 hours from now, use dry beans; if you want this soup immediately, use canned beans.

You’ll need:

  • About 2.5 cups of dry beans in whatever proportions you prefer (ANY beans will do: black eyed peas (the beans, not the humans); yellow and/or green split peas; red, brown, green and/or black lentils); chickpeas, red kidney beans, broad beans, lima beans, etc.)

    All the colours of the beany rainbow... How pretty beany prep can be.
  • 2- 3 tbsp olive oil depending on your taste
  • 1 onion, chopped
  • 3-4 cloves garlic, minced
  • 1 sweet potato, cubed
  • 6 cups veggie broth
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 1/2 tsp sage
  • 1 cup coconut milk or soy milk (optional)

Start by either soaking the beans overnight in a large pot with lots of water, or by boiling them in about 8 cups of salted water (about 1 tsp sea salt) for a little over an hour (until the largest beans are relatively soft). Watch out for sneaky boil-overs!

Once your beanies are soft and ready to go, heat the oil over medium-high heat in a large pot. Add the onion and garlic and sauté until slightly brown and fragrant. Add the sweet potato and mix, then add the beans. Sauté for a minute or two then add the veggie broth and spices. Stir, then bring to a boil and simmer for 20-30 minutes. Turn the heat off and add the soy milk (optional).

You can either leave the soup chunky or bring out your hand blender and go to town. I prefer it smooth and creamy, but whatever floats your boat. Done!  Now wasn’t that easy?

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