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Tea’s: Vegan Marrow Bean Soup
Tea’s: Vegan Marrow Bean Soup
Considerations:
This recipe was to emulate the navy bean soup I used to eat as a kid, obviously with all the flavor coming from a ham hock this was a large task. Tools:
Ingredients:
•1 pound Heirloom Marrow beans (or you can do navy)
•3 quarts organic vegetable broth
•1 oz organic Dried Porcini Mushrooms
•1/4 cup of organic cold expeller pressed safflower oil
•1 medium chopped organic Spanish onion
•3 stalks chopped celery
•1 cup ground carrots (if you can’t grind, fin shred or puree is fine)
•1 tbs Better than Bullion Vegetable
•Fresh Ground Pepper to taste
Preparation:
Wash beans; place in a large bowl and cold water and soak overnight. This activates the part of the bean’s DNA to “sprout” this makes beans way more nutritious (and they are already good stuff), also it gets rid of that nasty stuff that makes you gassy.
*Pressure cook the beans* This saves HOURS of cooking time, and helps retain nutrients. Follow your manufactures instructions for cooking beans. With mine, I cooked them for the same amount of time as Kidney beans, about 8 minutes under pressure and then let the beans comes back to temp naturally. About 20 minutes all told. If you cannot pressure cook, you will have to simmer the soup until tender between 2-5 hours. Also to prevent toughening of the beans I pressure cooked with water ONLY.
Place the dried porcini mushrooms in a microwavable bowl, and cover with water. Cook this in the microwave for about 3-5 minutes until the mushrooms are tender. Remove the mushrooms from the broth and mince set aside. Filter the broth and set aside.
In the stock pot, sauté the onions and celery with the oil once tender, add minced mushrooms, and carrots until heated, add a few grinds of pepper, and sauté for up to a minute to increase the heat of the dish. Then add the reserved mushroom broth, vegetable stock, and bullion, add beans and stir thoroughly (if you pressure cooked the beans, do not drain).
If you pressure cooked the beans, simmer for about 30 minutes. If you did not, your soup will be ready when the beans are tender.
Tea’s: Vegan Marrow Bean Soup
Tea’s: Vegan Marrow Bean Soup
Considerations:
This recipe was to emulate the navy bean soup I used to eat as a kid, obviously with all the flavor coming from a ham hock this was a large task. Tools:
Ingredients:
•1 pound Heirloom Marrow beans (or you can do navy)
•3 quarts organic vegetable broth
•1 oz organic Dried Porcini Mushrooms
•1/4 cup of organic cold expeller pressed safflower oil
•1 medium chopped organic Spanish onion
•3 stalks chopped celery
•1 cup ground carrots (if you can’t grind, fin shred or puree is fine)
•1 tbs Better than Bullion Vegetable
•Fresh Ground Pepper to taste
Preparation:
Wash beans; place in a large bowl and cold water and soak overnight. This activates the part of the bean’s DNA to “sprout” this makes beans way more nutritious (and they are already good stuff), also it gets rid of that nasty stuff that makes you gassy.
*Pressure cook the beans* This saves HOURS of cooking time, and helps retain nutrients. Follow your manufactures instructions for cooking beans. With mine, I cooked them for the same amount of time as Kidney beans, about 8 minutes under pressure and then let the beans comes back to temp naturally. About 20 minutes all told. If you cannot pressure cook, you will have to simmer the soup until tender between 2-5 hours. Also to prevent toughening of the beans I pressure cooked with water ONLY.
Place the dried porcini mushrooms in a microwavable bowl, and cover with water. Cook this in the microwave for about 3-5 minutes until the mushrooms are tender. Remove the mushrooms from the broth and mince set aside. Filter the broth and set aside.
In the stock pot, sauté the onions and celery with the oil once tender, add minced mushrooms, and carrots until heated, add a few grinds of pepper, and sauté for up to a minute to increase the heat of the dish. Then add the reserved mushroom broth, vegetable stock, and bullion, add beans and stir thoroughly (if you pressure cooked the beans, do not drain).
If you pressure cooked the beans, simmer for about 30 minutes. If you did not, your soup will be ready when the beans are tender.