Note: This soup can be made with any three beans of your choice, either dried and soaked or canned for a quicker soup.ÃÂ I used what I had in my freezer.ÃÂ I also purposely choose one white bean, one red bean, and one green bean. Also, feel free to add other veggies.ÃÂ See my recipe & the variations, which are almost endless depending on your choice of flavorings, beans & veggies, as well as whether you use water, soup stock or add tomato juice to the broth/water.
Utensils: Cutting board & knife, colander or strainer, pot for soup
Prep.Time: 20 minutes
Cook.Time: If using canned beans, about 20 min.; if using rehydrated beans, 45 min.- one hour
Category: Vegan & Gluten Free
Ingredients (Feel free to choose your own beans)
6 cups water or soup stock
one leek, sliced (or onion, diced)
3 or 4 garlic cloves, minced
one cup garbanzo beans, soaked, drained, and placed in freezer for a few hours to hasten cooking
one cup aduki beans, soaked, drained, and placed in freezer for a few hours to hasten cooking
one cup (frozen) edamame beans, shelled (If fresh, add near the end of cooking)
one sweet potato, scrubbed, peeled, and diced. (May also use carrots-I used both)
herbs of your choice
salt or soy sauce, pepper & cayenne to taste
1 T. olive oil or Macadamia Nut Oil (highest smoke point)
Small piece of wakame seaweed (optional)
1. Either sautÃÂ© leeks and garlic in water, soup stock, tomato juice, or oil.* If using oil, keep the heat very low. Depending on what you use as stock will influence how much seasoning you need.
2. Add 6 cups of water or broth to the leek and garlic. Then add the three beans. If frozen, there will be no water.ÃÂ If canned, drain first and rinse.
3. Add cut up sweet potato or carrot. Add wakame, if using.
4. Bring to a boil, then simmer until beans and potatoes are tender, adding spices after water/stock boils. If you used soup stock or some tomato juice with salt, you will need less seasoning, so you be the judge. If you did not use the oil for the sauteeing, add the oil* now for flavor (optional).
Note: For a thicker soup, take some of the sweet potato and mash it and return to soup.
Yield: Makes 6-8 servings, depending on whether you use cups or bowls.
Variations: Add mushrooms, peas, string beans, squash instead of sweet potatoes, and any other beans of your choice.
Use miso (soybean paste) instead of salt or soy sauce.
*When oil is heated to high temperatures, it transforms (trans fats) them into an unhealthy ingredient, so if you do sautÃÂ© in oil, keep the heat very low.