Friday, January 20, 2012

Snowbound Bean Soup

This wild weather prompted Tom to take a vacation day on Wednesday, avoiding the possibility of a 33-mile slide to work. It was a perfect day for a pot of soup, especially since we had made bread the night before. So we raided our pantry and created a very tasty Snow Day Bean Soup.

Snowbound Bean Soup

2 cloves garlic
1 cup chopped onion
2 T olive oil
1 15-oz can black beans
1 15-oz can kidney beans
1 15-oz can pinto beans
1 15-oz can tomato sauce
1 cup truRoots Sprouted Bean Trio*
2 carrots, sliced thinly
1 bay leaf
1/2 t cumin
1/2 t Italian seasoning or oregano
pepper to taste
6 c water or vegetable stock

In a Dutch oven, saute the garlic and onion in the oil. Add the cans of beans and tomato sauce. Add the sprouted beans and the carrots. Add the bay leaf, cumin, Italian seasoning or oregano, and the pepper. Stir in the water or vegetable stock. Bring to a boil, reduce heat and simmer for 30-45 minutes.

Serves 8

*You can get truRoots Sprouted Bean Trio at Costco. A few other suggestions for using this healthy mix: cook it up for a side dish, add it to rice for pilaf, puree it with olive oil and use it for a dip or spread.