Heirloom Bean Soup

For dinner we made a bean soup recipe we’ve made before, but with several modifications. It is based on a recipe from Jill Nussinow’s Vegan Under Pressure cookbook, page 184. Last year another Instant Pot gave up the ghost and we decided not to replace it, especially since their downturn, so this had to become a stovetop recipe.

A while back we had also stocked up on some dried heirloom beans from Rancho Gordo. For this soup we presoaked their King City Pink Beans for most of the day before cooking.

Hearty and satisfying! I think this is leftovers tomorrow, too.

Ingredients

• 1 tbsp avocado oil
• 1 large onion, finely chopped
• 1/2 cup diced celery
• 1 cup diced carrot
• 4 cloves garlic, minced
• 2-3 tsp Cajun seasoning
• 1 lb beans, soaked and drained
• 5 cups vegetable broth
• 1 bay leaf
• More water as needed
• 1 14 oz can diced fire-roasted tomatoes
• Salt and pepper to taste
• 4 Field Roast Apple Sage vegan sausages, quartered lengthwise and sliced

Steps

Rinse and soak the beans in cold water for several hours, then drain

Heat a large pot, dice onions, carrots, and celery, and sauté

Mince garlic and sauté a few minutes more

Add spices and a bay leaf

Drain and add beans, covering in broth

Cover and bring to a rolling boil for at least 10 minutes

Reduce to a simmer and cook for 1-2 hours, covered, stirring and adding water as needed

When beans are done (soft when forked), add drained and blended tomatoes

Slice and brown vegan sausage in another pan, then add to soup

Simmer a little more to blend all the flavor

#beans #cooking #soup #vegan