| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Restaurant, Beans |
10 |
Servings |
INGREDIENTS
| 2 2/3 |
c |
(1 pound) dried pinto beens; presoaked |
| 8 |
c |
Water |
| 1 |
lg |
Bay leaf |
| 1 |
c |
Chopped yellow onion |
| 1/2 |
c |
Diced green or red bell pepper |
| 2 |
c |
Chopped celery |
| 1 |
tb |
Dried chives |
| 1 |
ts |
Celery salt |
| 3 |
md |
Cloves garlic; pressed or minced |
| 1 |
tb |
Tamari |
| 1/4 |
ts |
Cayenne pepper |
| 2 |
ts |
Ground cumin |
| 1/3 |
c |
Olive oil |
| 3/4 |
c |
Yellow cornmeal |
| 1 |
tb |
Imitation; (soy) bacon bits |
|
|
Sea salt; to taste |
INSTRUCTIONS
MAKES 3-1/2 TO 4 QUARTS
Soak beans in 6 cups water for at least 6 hours or overnight. Drain and
discard soaking water.
In a 5- or 6-quart pot, bring 8 cups of water, along with pre-soaked pinto
beans and bay leaf, to a boil. Simmer, covered, for about 20 minutes.
Add the onion, bell pepper, celery, chives, celery salt, garlic, tamari,
cayenne pepper, cumin and olive oil. Return mixture to a boil, then reduce
heat and simmer, covered, until beans are tender, about 30 minutes.
In a blender, combine 2 cups of the hot soup broth with cornmeal and
imitation bacon bits until smooth. (Keep lid on tight.) Stirring
constantly, gradually add cornmeal mixture to soup. Simmer and continue
cooking for about 10 minutes, or until cornmeal is cooked (soup will
thicken). Add sea salt, and adjust seasonings to taste. Serve hot.
Per serving (1-1/2 cups) 277 calories, 26 percent fat (8 grams), 57 percent
carbs, 17 percent protein.
>recipe from SHAPE Cooks Spring 1998. >from kitpath to eatlf cookbooks on
98Feb
Lime may be substituted for the tamari.
Prep/cook time: 1 hour
Notes: Sample recipe from the Follow Your Heart's Vegetarian Soup Cookbook
(Woodridge Press, 1995). The restaurant opened in the late sixties in the
Los Angeles area in the back of a natural foods store. The soups have
always drawn crowds.
PUBLICATION: 1995. Amazon lists 1983 with no mention of 1995 release.
Follow Your Heart's Vegetarian Soup Cookbook by Janice Cook Migliaccio
List: $7.95. Our Price: $6.36: Published by Woodbridge Pr Pub Publication
date: November 1, 1983 ISBN: 0880071311
Recipe by: Follow Your Heart, Canoga Park, CA Recipe by "Pillsbury
Kitchens' Family Cookbook" 1979 edition
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 17,
1998
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