Saturday, February 25, 2012
Veganizing The Plaid Cookbook, Part 2, Black Bean Soup with Sausage
This one is in the "Soups & Stews" section of the Better Homes and Garden's cookbook and it is called "Black Bean Soup with Sausage."
Hello, I love anything with beans, so I was instantly drawn to this recipe. Also, I happen to really love the Tofurky brand sausages, and they make a perfect substitute for the Polish sausage that the original recipe calls for.
It all turned out to be amazing. I have definitely figured out what spices go together best to make the BEST soups and stews. Here's what I did:
1 cup chopped onions
2 celery stalks, chopped
4 garlic cloves, minced
1 can black beans
2 cups water
1 teaspoon McKay's "Chicken" seasoning
1 teaspoon ground coriander
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon black ground pepper
1/4 teaspoon fine sea salt
1/4 teaspoon crushed red pepper
1 1/2 Tofurky Italian Sausage, sliced
Cooked rice, optional
First cook the onions and celery in about two tablespoons of olive oil. Add the garlic when the onions are soft and saute for another minute.
Meanwhile, put the beans and water in a soup pot. When the onion mixture is done, add it to the beans. Add the "chicken" seasoning and all the spices. Stir well.
Bring to a boil, lower heat and simmer for 20 minutes. This is about the time it takes to make a pot of white rice.
In the last five minutes, add the sliced Tofurky. When it is heated through, the soup is ready! Eat as is, or add a spoonful of rice on top.
Will's reaction: "Mmm, mmm. That's goooood." With a vigorous nod of his head.