It’s been a long time since I posted a recipe. It’s also been a long time since I’ve done any real cooking for myself and my family. I guess that what happens when a baby comes along 🙂 Now that Jordan is three months old, I feel like I have a slightly better handle on managing my time. This soup turned out a lot better than I thought it would. To be honest, cooking with dried beans has always seemed like far too much work. Mostly because I don’t really tend to plan my meals ahead and like quick, easy food. Yesterday I was looking through the pantry and came across the giant jar of dried beans that was gifted to me, that combined with the carrots & celery in the fridge that needed to be used made me want to cook up some soup!!! So here it is, nine bean soup. The recipe is off the package of beans (Golden Boy) but I changed it a bit to make it vegan, original called for chicken broth (eeew) and added some carrots and nooch, upped the garlic content, blah blah blah so it’s not exactly my recipe but not the same as the package.
Nine Bean Soup
2 T olive oil
1 coarsely chopped onion
5 cloves garlic, minced
4 stalks celery, roughly chopped
4 carrots, roughly chopped
2 cups nine bean soup mix (just dried beans)
6 cups vegetable stock/broth (I used homemade)
2 cups water +one cube veggie broth
1 540ml can tomatoes ( I used cracked pepper&roasted garlic stewed tomatoes)
1 bay leaf
Salt & pepper to taste, garlic salt too!
1/2 cup nooch
Daiya shreds for garnish
Soak beans in cold water overnight (12hrs). Drain before using. Heat oil over medium heat in saucepan, sautéed garlic, onions, celery & carrots (seasoned with salt & pepper) for 5 minutes or until onions & celery is translucent. Add broth, water, tomatoes, beans & bay leaf. Increase heat to high and bring to a boil, then reduce to medium low and simmer for 1.5 to 2 hours. Add garlic salt to taste & nooch.