VEGAN MOFO: 2 bean soups I’m having for dinner this week

VEGAN MOFO: 2 bean soups I’m having for dinner this week
Since we're focusing on BEANS this week for Vegan MOFO, I've been inspired to up my own bean consumption - practice what you preach, that's what they say, isn't it? So, I've tried out 2 new recipes - though I have to admit, I didn't actually MAKE one of these...I'll explain

Since we’re focusing on BEANS this week for Vegan MOFO, I’ve been inspired to up my own bean consumption – practice what you preach, that’s what they say, isn’t it? So, I’ve tried out 2 new recipes – though I have to admit, I didn’t actually MAKE one of these…I’ll explain.

First, soup season is here, and when I asked my husband what he felt like for dinner the other night, he didn’t pause long before he said, “How about Pea Soup?” So I dug out one of my favorite soup recipe books, Rebar, and found the Smoky Green Split Pea (with sage and roasted garlic) recipe that I thought I remembered making once, and liking. I realized with distress that the recipe said to soak the peas overnight, which I had not done, so I consulted another recipe that said you could just cook the peas for a while ahead of time, and then add, so that’s what I did. It was….delicious! Here’s the recipe:

This is the soup before I puréed it

Smoky Green Split Pea (with sage and roasted garlic)

• 2 cups green split peas, soaked overnight (or cooked for about 30 minutes ahead of time)
• 8 cups vegetable stock
• 1 large yellow onion, diced
• 1 tbsp vegetable oil
• 4 bay leaves
• 1/4 tsp red chile flakes (I used sambal oelek instead)
• 2 tsp salt
• 2 carrots, finely diced
• 3 celery stalks, finely diced
• 2 garlic cloves, minced
• 1/2 cup minced sage
• 2 garlic bulbs, roasted (I used 2 elephant garlic cloves – which are really leeks – did you know that?!)
• 1 tsp cracked pepper
• 3/4 tsp liquid smoke
• 1 tsp chipotle purée (I only used 1/2 tsp)

1) Heat the stock and keep it warm while you prepare the soup. Drain the peas and rinse well. Heat oil in a large soup pot and sauté onion until translucent. Add bay leaves, half the sage, chile flakes, salt, carrots, celery and minced garlic. Stir and sauté for 10 minutes. Add the green split peas and warm stock. Bring to a boil, reduce heat and simmer until peas are soft and falling apart. Remove bay leaves.

2) Squeeze the roasted garlic  into the soup pot with remaining sage, black pepper, liquid smoke and chipotle. With a hand blender or food processor purée the soup until smooth, adding more stock if it’s too thick. Before serving, reheat the soup gently and season to taste.

But I have to say that the showstopper soup of my week was a soup that was made FOR me by a very dear friend, as part of my birthday dinner. Take a look at this picture! It was as beautiful as it was delicious…and the recipe came from a mutual favorite – Oh She Glows. Check out the recipe for this wonderful Vegan Tortilla Soup here.

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