Monday, August 11, 2008

Thick and Hearty Tomato Bean Soup

We have been going through a bit of a cool spell here--highs around 20 C and lows around 10 C. So I was in the mood for some soup. This is really easy to make for nights when you are pinched for time.

- 1 48 oz can tomato juice
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp dill
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp mild chili powder
- salt to taste
- 1 can mixed beans
- 3/4 alphabet pasta (or some other small pasta)
- 1/2 cup vegan sour cream

1. Put juice, spices, and beans in a large pot and bring to bubbling. Add pasta and simmer until done. Be sure sure to stir often to keep the pasts from sticking to the bottom of the pot.
2. Remove from heat and stir in sour cream. If you want, add a dollop of sour cream to the centre of each bowl before serving.


sweetpotato said...

I've been craving tomato soup! Thank you for posting the recipe.

Lisa said...

Man, that looks good, and I'm going to have to try it. But I'm not quite in the soup mood yet, though. It's supposed to be warm here this weekend, so I'll stick to salad and cold tufu cutlet sandwiches.

Jan Scholl said...

so Spongebob pasta is probably too big, ya think? gotta check my pantry stash. I love tomato bisque but no one else does. Bet they will like this!

The Voracious Vegan said...

Sometimes there's nothing better than a big yummy bowl of soup. Unfortunately it is still around 120 degrees F here in Bahrain so I'll be waiting a while before I give this recipe a try.

carrie said...

This one's going on my list for cooler weather for sure. My kids will love this one!!

I've been meaning to ask you...have you ever tried the last product on this list??? It's not the healthiest seitan (autolyzed yeast extract), but it is a perfect replacement for chicken, and my family loves the texture and taste of this one......I haven't been able to mimick it, but being the seitan king you are, I thought you might be able to get it right!!!

Vegan Dad said...

I have never had that one, but am working on an easy chicken seitan.

carrie said...

I'm looking forward to it, as I'm tired of handing over $5 every time I need "chicken".....and I hate that it has the yeast extract in it. Unfortunately the texture is spot on.

michaelmybeloved said...

I LOVE soup! Partly because it is lazy cooking and partly because I just LOVE soup!

The first time I made this I thought "this is good...and it would be great if only it weren't so sweet". I think this sorta lines up with a person't theory of BBQ sauce. Some folks like their BBQ sauce sweeter and some like it tangier/spicier. I fall into the latter camp so, after I had gone through about 2/3-3/4 of the batch (and given some to my mom to sample), I let the dogs dig in! (they don't have any preference re: the sweetness ;))

I made it again today and it was PERFECT (for me). I left out the brown sugar but kept the maple syrup. I was tempted to leave out the syrup as well but didn't want to lose out on the depth of flavor it would impart so I just used a scant 1/4 cup. I used more like 2 1/2 tsp of chili powder, a little extra garlic powder, plenty of black pepper, orzo for the alphabets (that was all Whole Foods had). I also garnished it with a few more tiny snippets of fresh dill once it was cooked. I also added a few generous (5-10) splashes of Chipotle Tabasco (which, if you have never tried it, you simply MUST! :))

Man, oh, man...the dogs aren't getting ANY of this batch :D