Bean soup is one of our go-to recipes - simple, filling, and cheap. Doesn't always look pretty, but it's delicious. This recipe is also a good way to combine any leftover beans and vegetables. This is what we had tonight, but really, any combination of beans and aromatics will do the trick.
Makes 6 servings.
1/4 pound dried adzuki beans
1/4 pound dried canellini beans
1/4 pound dried roman beans
1 small onion
3 stalks celery
4 cloves of garlic
1 yellow bell pepper
2 T olive oil
2 T salt
2 T pepper
2 T oregano
1 oz. vermouth
1. Soak beans
2. Combine the aromatics (everything that isn't a bean or a spice or vermouth) in a pan and cook over medium heat until soft
3. Add beans, spices, and water to the consistency you want
4. Bring to a boil and simmer for 2 hours
5. Add vermouth and garnish with parmesan cheese and Frank's Red Hot Sauce
PP+ Value: 6 (not including cheese)
Note: You can add nutritional yeast instead of cheese to veganize.