I don’t know why but weather has such a huge influence over my diet. Summer heat makes me crave all the salads and berries I can get, while fall makes me want pumpkin spice everything (basic – guilty). Soup is SO one of those foods, there’s nothing quite like a rainy day and a large pot of warm soup on the stove. Growing up I can remember endless rainy days on long island and my mom making Campbells tomato soup and grilled cheese. And not to worry I’ll be posting my revamped version of that recipe for ya’ll as soon as we get more consistent rain here in sunny Los Angeles.
Speaking of sunny LA, can we talk about snow days for minute? Anyone else live the land of endless sun and secretly crave snow and rain? I know I do, give me all the snow and all the rain ALL. THE. TIME. I love waking up to pouring rain and the earths subtle hint that it’s OK to slow down and stay at home in cozy leggings with a hot cup of tea and listen to rain fall. I remember being little and the excitement of an upcoming snow and the anticipation of an additional day home from school. The way my poor mother absolutely dreaded getting the news that both her kids were home from school that day. That she’d have to entertain us as well as shovel the driveway and clean her house and cook.
I wonder how our moms would fair if they had been quarantined? No Netflix? No Ipads? No Whispering Angel… If I’m keeping it real they’d probably do just fine because they taught us to entertain ourselves instead of scouring Pinterest for endless crafts and ideas to occupy their kids every second. There also wouldn’t be instagram stories showing you the Karen down the street blew up an indoor bouncy house and is making a sock puppet theatre with her kids while your kids set a new record for hours on animal crossing.
But I digress, I made this soup one gloomy (but warm) June afternoon and it gave me all the feels of a forgotten snow day and childhood and zero places to go – and it was so very nice. It’s also full of fiber and protein and veggies, makes a giant batch and freezes beautifully. I hope you enjoy it 🙂
Vegan 13 Bean Soup
Equipment
- dutch oven
Materials
- 1 bag 13 bean soup mix
- 6 carrots peeled and chopped
- 1 yellow onion
- 4 stalks celery diced
- 3 cloves garlic minced
- 2 tbsp extra virgin olive oil
- 2 tbsp tomato paste
- 8 ounce tomato sauce
- 1 tsp liquid smoke
- 1 tbsp maple syrup
- 1 tbsp tamari
- 1 tbsp nutritional yeast
- 1/4 cup white wine
- 4 cups low sodium vegetable stock or broth
- 2 cups water
Instructions
- Soak the beans overnight in cold water and rinse and drain before assembling your soup, set aside
- In a large dutch oven add the evoo and saute your onions, carrots and celery until tender about 5 mins. Add in the garlic and cook until fragrant
- Next add in your liquid smoke, maple syrup, tamari, and nutritional yeast and cook for 1 min
- Add in the white wine and scrape up any and all browning bits of veggies in your pot. Add the tomato paste, tomato sauce and your beans. Mix to combine
- Add in the veggie stock and bring to a boil, then reduce the heat and let the pot cook over medium low heat for 1-1 & 1/2 hours adding water as necessary.
- Taste as the soup cooks and add salt and pepper to taste
- Top with sourdough croutons or toasts and pan fried lemon for brightness.
