Adventures in a soup of many (MANY) beans

Some highlights of another week of happy heart food.  In my quest to enjoy beans more and keep my nemesis tomatoes out of the picture I found some success in the form of 15 bean "toot soup". A very old joke I ribbed my own mother about. Her love of bean soup had some side effects for her. I never at it because I didn't like it.

I had workers in and out of my home so the good intentions of making soup Tuesday after a 12 hour soak didn't happen until Thursday. The beans began to sprout in that time! I changed the water 5 or 6 times over the three days but the weather has been warm and well, beans come back to life with water and warm air. 

If you make a big pot of this you can jazz it up and serve it with rice or boil up some 7 minute sized soup pasta and turn it into a type of minestrone.  I found that stirring in a teaspoon or so of Frontera's fabulous tomatillo salsa really brightened it up without using a tomato based product.  I put nutritional yeast on mine and parmesan for a guest and both were so tasty.

Toot Soup

15 bean vegan soup no tomatoes

 

2 c. 15 bean soup mix (I get from Sprouts bulk bin) and soak for 1-3 days changing water periodically

2 medium yellow onions chopped

8 cloves garlic

1 tsp garlic powder

1 Tbsp Mrs. Dash original seasoning

1 Tbsp Dried Thyme

2 Tbsp basil paste (in produce section in tube or what fresh/dried equivalent is)

3-4 bay leaves

1 tsp better than bullion mushroom base

2 tsp better than bullion no chicken base

8 c water

8 c fresh chopped greens (I like collards but use what you like)

4 med carrots sliced in ½ rounds

8 oz. sliced mushrooms

Fresh black pepper to taste

Salt if desired after first hour of cooking

Frontera green salsa to garnish if desired

Nutritional yeast to garnish of desired

 

Water sauté onions for 5-8 mins til soft then add garlic and dried herbs and cook for one more minute til fragrant. Add beans and remaining items (except mushrooms and greens). Simmer for 60 minutes. Add in mushrooms and greens and continue to cook another 30-60 minutes until beans are tender. Check for seasoning. Remove bay leaves before serving/storing.

 

Top with nutritional yeast if desired and a bit of Frontera green salsa if desired for heat and more depth.