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White bean soup
While the South Central Texas weather — about 80 degrees today — is not behaving with my mental state, I am very much still in a winter mindset. Hearty soups, roasted veggies, and savory dishes keep tempting my taste buds. All I can do is ignore the fans spinning overhead and cook up a batch of soul-warming food.
The great thing about soups like this is they are incredibly easy and fast to make, but taste great and leave one satisfied for the rest of the evening. Thus, when it is 80 outside and you are using the stove, it is not on for too long.
Recipe
Basically this was 2 cans of great northern beans, some quickly chopped veggies, a little rice, some veggie broth and spices. Throw them all in a pot and cook for about 20 minutes until nicely heated.
I prefer draining my canned beans unless I’m trying for a certain thickness, such as my black bean soup (and even then I drain half the beans). This allows the other flavors to come through better as canned bean juice has not staked its claim on the meal.
Here is what I used for this batch of white bean soup:
Ingredient list
- 2 cans great northern beans
- 3 small red potatoes
- 2 medium carrots
- 1/2 white onion
- 1/2 cup white rice
- 2 cans veggie broth (and equal amount water)
- 1/4 cup fresh chopped Italian parsley
- 1 teaspoon thyme
Sides
Being the carbohydrate lover I am, I served this along with some hearty wheat bread — perfect for sopping up the soup.
April 5th, 2008 at 1:57 pm
I like this recipe. It is very low fat as well, which is nice, since many vegetarian dishes add vegetable oils by sauteeing ingredients. I would be tempted to try it with less water, hot curry, brown rice rather than white and dried beans, perhaps some lentils with everything cooked in a Croc pot.