Market Bean Soup
Adapted from a recipe By :Lucy Saunders ("Seasonal Soups")
Serving Size : 6
2 1/2 cups bean mix -- washed and soaked for 6-8 hours in 2 cups water and 1
teaspoon baking soda
3 quarts water
2 bay leaves
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 28 oz can crushed tomatoes
2 cups chopped yellow onion
1 tablespoon minced garlic
1 1/2 cups chopped celery
1/2 cup chopped red bell pepper
1 teaspoon celery salt
red pepper flakes -- to taste
1 pound tempeh or seitan -- in large cubes
1/2 cup minced fresh parsley
Drain soaked beans and place in a large soup pot. Add water, bay leaves,
marjoram, and thyme. Turn heat to low and simmer for 3 hours.
Add tomatoes, onions, garlic, celery, red bell pepper, seasonings, and tempeh
or seitan. Simmer for 1 hour. Remove and discard bay leaves. Stir in
parsley and serve immediately.
Note: If you have a pressure cooker, you may cook the beans without soaking
them: Place beans, seasonings, and 2 quarts water in a 6-quart pressure cooker.
(The foaming action of the beans during pressure cooking requires an extra-large
pot.) Seal cooker according to manufacturer's instructions and bring to high
pressure. Reduce heat and cook for 30-40 minutes. Reduce pressure quickly and
test for tenderness. If beans are too chewy, add 1 cup water, seal, and cook for
an extra 15 minutes at high pressure. Reduce pressure and open cooker. Add 3
cups water and all remaining ingredients except parsley. Reseal and cook for 10
minutes at medium pressure. Reduce pressure quickly, adjust seasonings, add
parsley, and serve.
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