Monday, April 18, 2011

My own vegan bean and sausage soup

Inspired by a packaged soup I picked up at Country Fixins in Brighton, Ontario, I created this rich bean soup overflowing with vegetable goodness.

    100 grams dry adzuki beans
    100 grams dry navy beans
    100 grams dry light red kidney beans
    100 grams dry cranberry beans
    1 large onion, diced
    3 cloves garlic, minced
    2 GoBio Organic low sodium vegetable bouillon cubes
    3 heaping tsp. Epicure Vegetable Broth mix
    8 cups water (mixed with dried broth mixes)
    1/2 cup celery diced
    1 cup diced tomatoes
    1/2 cup carrots, diced
    1/2 cup red pepper, diced
    1 bay leaf 
    3 Tofurky Italian sausage link, sliced
    4 cups baby spinach or 1 block frozen chopped
Rinse and pick over beans. Soak overnight. Drain.

Cook onion and garlic in a little bouillon or water. Add other vegetables and simmer for a few minutes. Add beans and the rest of bouillon (8 cups total). Bring to a boil and then turn down low to a slow simmer and cook for 90 minutes.

Add baby spinach or 1 box frozen chopped spinach. Cook soup for an additional 15 minutes. Add sliced sausage to soup in last five minutes of cooking time. Stir in Braggs liquid aminos, if more salt needed.

If serving this with a salad or bread/crackers you'll easily get 10 1-cup servings. I prefer to dig into a big bowl of soup with nothing on the side so I got 5 2-cup servings.


Serving Size: 10 1-cup or 5 2-cup servings
Nutritional Info
  • Servings Per Recipe: 5
  • Calories: 429.1
  • Total Fat: 10.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 506.9 mg
  • Total Carbs: 57.3 g
  • Dietary Fiber: 19.7 g
  • Protein: 35.1 g

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