I’m trying a new soup recipe today, one I found in the complimentary magazine I picked up yesterday at Sprout’s: Shiitake Black Bean Soup. Of course, being me and on a limited budget, I did have to make a few adjustments. The mushrooms are a combination of frozen mixed mushrooms and fresh button mushrooms. I didn’t have the time or money to make it to anywhere that has some of the ingredients–kombu, shiitake mushrooms, etc., and I didn’t have any miso, alas. I substituted powdered kelp, and hope that will add to the flavour. And I used soy sauce and Braggs. It smells quite good, so I’m optimistic.
I made a great bean soup last week, too. I’d never had anasazi beans before, so this was a total experiment that paid off.
**Pick over a cup or so of dried anasazi beans, then cover with water and soak overnight. Drain off the soaking water, rinse the beans well, then cover with water and cook until they have a nice mouth feel.
**Saute in just a little canola oil some chopped onion, chopped celery, sliced garlic, 1 chopped red bell pepper and 1 chopped green bell pepper, and sliced mushrooms. Pour in a cup or so of good merlot, and reduce. Pour in the beans, and add another two or three cups of veggie broth, sliced carrots, thinly sliced cabbage, 1 can of Ro-Tel tomatoes (undrained), and about 2 cups of whole kernel corn. If you like it hot, you can also add a thinly sliced, seeded jalapeno pepper. Throw in a generous pinch of crushed red pepper, a couple of tablespoons of chili powder, and about a tablespoon of cumin.
**Bring to a boil, then cover and simmer for a while until you can’t wait any longer.
What kinds of soups are you cooking up this January?