Vegan Corn and Tomato Sauce 15-Bean Soup
Ingredients:
1 package 15-bean soup mix
1 15-oz. can tomato sauce
1 onion, chopped, or 1/4 cup dehydrated onions
1 vegetarian bouillon cube
1 can corn
2 tsp salt
For garnish:
3 avocados, diced
3 tomatoes, diced
1 cup chopped cilantro
Tortilla chips
Directions:
Step 1: Open package of 15-bean soup into a large bowl and fill bowl with water. There will be a seasoning packet along with it. Throw it away, as it is full of MSG. Soak beans overnight to decrease the gas-producing properties.
Step 2: In the morning, drain soak water off, then pour beans into a large pot and cover with 2 quarts of water. Add tomato sauce, onions, and vegan vegetable bouillon cube and bring to boil. (Here's the brand of vegan vegetable bouillon I use...)
Step 4: Add in drained corn and salt and cook 5 minutes longer.
Step 5: Garnish with fresh tomatoes, avocado, cilantro, and tortilla chips and serve.
(This is actually a photo of my original 15-bean soup, but they both pretty much look the same, except for the corn.)
Enjoy!
Oh, this looks soo good right now. Sounds like a great cure for all the coughing round our house the past few days! xoxo, trina
ReplyDeleteOh doesn't that look good for a cold day!
ReplyDeleteDo you happen to know what all the fifteen different kinds of beans are? You know me, always curious ;-p. Bean soup with some 'just out of the oven' corn bread sounds scrumptious!!! Espically in these temp's.
ReplyDeleteDid you know that if you add a small amount of ginger to products which often casue gas problems (aka: farting 8-p), the ginger helps delete that problem BEFORE it happens? Add it to bean soup, baked beans, chili, brocolli soups or casseroles, etc.. It doesn't take much ginger at all! In fact, you do not want to add it to the point of actually being able to taste it, which is good since I do not care for the taste of ginger in most things! Let's see - I add less than a teaspoon full to a institutional sized can of beans for baked beans ...
I signed on here this early to let you know that I mentioned you and your having featured me, in my posting today on our new site: http://thebzhousethatlovebuilt.blogspot.com
Thanks again!!!!
A Very Very Happy New Year 2010 To You :-)
ReplyDeleteCheryl, if you'll go back to the post and click on the link I left referring to my original 15-bean soup recipe, you will find all the different bean names there! Thank you!
ReplyDeleteThis soup sounds so good. I am trying to do vegan 2x's a week along with gluten free all the time. The gluten free is hard for me, but I have Meniere's and riding the gluten is a good step to take to fight it.
ReplyDeleteMy oldes son is vegan and gave me a couple of cookbooks for Christmas, and now this soup too. Vegan may be growing on me :)
Can I ask why you are using canned corn when frozen is healthier--no sodium. Could I use vegetable stock instead of the cubes?
I love your blog! I am over food storage in our ward and found some really great tips. Thanks
ReplyDeleteHi Thorney!~ That is great that you are going vegan twice a week! Have you checked out all the recipes I have on my left sidebar? Yes, frozen corn would be healthier, I was just lazy! Actually, we have frozen corn from our garden, so I don't know why I didn't think to use that. That would have been much better! I think another reason I went with canned was because I was trying to use stuff from my year's supply of food storage. I like to practice making meals with just that to see how we would survive if we needed to!
ReplyDeleteAlso, Thorney, seeing your comment here reminded me that you asked a question about why I became a vegan in The Blog Frog forum and I just realized I never got to that question! There are so many reasons, but I do want to answer you. Check my forum widget on my sidebar for my answer soon! :) Or I'll leave a comment on your blog or email you. Thank you!
okay, so - both sizes of the lima beans would need to be omitted as well as the green split peas ....yup, yup, yup ;-p
ReplyDeleteoh, and we would not add the avacodo either o;-b ...
other than that ...
chuckle, chuckle ....
well, Brian says it would definetly benefit from some finely chopped ham being added ...maybe even some home made bacon bits ....
I said, but it's "Jen from Mexico",
"oh yea, the mainly a vegan one. Hum mm, well I meant when you make it for us ;-p!!!"
Trust me, when i make it for them, I WILL be adding a small amount of the ginger, even after soaking it over night!!!!!! o;-b
Jen, Thank you for the response. I an a bit envious that you have corn from your garden to use--yum.
ReplyDeleteYes, I have read most of your recipes and they are some of my favorite. This soup is going to be Wednesdays dinner, but I am putting it in the crock pot as I have school tomorrow and am gone most all afternoon. The house will smell delicious when w all come home.
I look forward to reading what you have to day about becoming vegan. My oldest son is vegan. My husband needs to lose about 25 lbs, and I am gluten free. We started the new year with the goal of being healthier and hopefully living longer. I realy feel that we can do vegan 2x's a week and my husband won't miss the omnivore diet at all. I was vegetarian for years and still am off and on, but I've never done vegan before.
I enjoy your blog.
Hey Jen, another thought - you could add finely chopped up carrots to this and they would blend wonderfully.
ReplyDeletePeel the carrot(s),
length wise cut them into three chuncks.
Cut each chunck in half lengthwise.
Cut each half into thirds lengthwise.
Then put sections together and chop them into very small pieces working your way down the slices.
Seeings how the pieces are so small, they will cook to softness rather quickly.
Softness, not mushiness.
Sounds SO good. My hubby isn't a bean fan though so I don't cook with them much...which is sad because I LOVE them!
ReplyDeleteLooks just like art, Jen. You should really do your own cookbook.
ReplyDelete