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.