Like folk music, cooking borrows inspiration from all over. This recipe was an attempt to clean out my pantry and refrigerator before moving into a new house. It was inspired by the Hearty Vegan Navy Bean Soup by Meghan but evolved into something uniquely Larry. You can throw this delicious soup together in 30 minutes.
Yields: 4-6 servings
|3 tbs.||balsamic vinegar|
|1||small yellow onion, chopped|
|3||cloves garlic, minced|
|3-4||tender celery stalks with leaves, chopped|
|4 cups||vegetable broth (or water)|
|1 15 oz. can||cannellini beans (or some other light-colored bean, unrinsed)|
|1 15 oz. can||kidney beans (or some other dark-colored bean, unrinsed)|
|4 oz.||smoked tofu, diced|
|8 oz.||tomato sauce (or puréed tomatoes)|
|¼ tsp.||ground ginger (powder)|
|¼ tsp.||mustard powder|
|¼ tsp.||chili powder|
|¼ tsp.||black pepper|
|½ tsp.||parsley flakes|
|2 tbs.||fresh cilantro, chopped (optional)|
- In a non-stick Dutch oven or other medium saucepan, sauté onion in balsamic vinegar until it carmelizes.
- Add garlic and continue to sauté. Then add the celery and carrot. Add more vinegar as necessary.
- Add all the other ingredients to the pot. Simmer 30 minutes, stirring occasionally.
- Remove bay leaf before serving.
Be prepared to dish up seconds… It’s that good!