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Thick Navy Bean Soup

November 2, 2012

Last night, I hosted two friends who were displaced (but thankfully completely safe and dry) due to the tropical storm (formerly hurricane?) called Sandy. The temperature has dropped quite a few degrees as a result, so I decided to make a hearty soup and pair it with foccacia and kale salad. (I somehow forgot to take pictures beyond the soup-making stages.) Best part of this soup? The thickness from the pureed potatoes. Inspired by a veganized version of “Senate Bean Soup” I saw on Healthy Happy Life I gave it a try. According to Kathy

The tradition dates back to the early 20th century. There are two stories about the origins of the daily bean soup request. The tradition is thanks to either Senator Fred Dubois of Idaho who is famous for his “mashed potato” bean soup version — or another story according to the US Senate website “attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903.”

Good Election Day dish?

Thick Navy Bean Soup

1 medium russet potato
1 medium yam
2 15-oz. cans Navy Beans, drained
2 1/2 cups water
4 Tbsp Earth Balance vegan butter
1 yellow onion, chopped
handful parsley, chopped
4 stalks celery, chopped
2 tsp  liquid smoke
1 Tbsp cayenne pepper
4 garlic cloves, chopped
2 large bay leaves
1 cup soy milk
Salt and pepper to taste

Rinse off the potato and yam (duh) and lightly slice the tops of each creating slits so they cook better. (It’s very possible I made up that this helps them cook, but humor me.) Microwave them each individually for 8-10 minutes or until soft.

In the meantime, combine all your other ingredients (aside from the soy milk) in a large pot and bring to a boil. (Really, it’s that simple!) Let simmer.

While that’s happening, your potato and yam should be done. Combine in a food processor with 2 cups of the bean soup. Puree! Add the soy milk. Puree!

Mix in with the bean soup in the pot. You can then use an immersion blender if you’d like the soup to be smoother, but I liked the mixture.

Season with salt and pepper and enjoy!

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One Comment leave one →
  1. November 2, 2012 12:52 pm

    This looks amazing!

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