Texas Two-Bean Soup
Recipe By :Moosewood Restaurant Daily Special, page 95
Serving Size : 4
2 cups chopped onions
6 garlic cloves -- minced or pressed
2 tablespoons water
1/2 teaspoon salt
1 cup diced celery
2 cups chopped red and green bell peppers
1 small fresh chile -- minced,
seeds removed for a milder "hot"
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
2 cups water
1 1/2 cups undrained canned tomatoes -- chopped (14 1/2-ounce can)
1 1/2 cups cooked black-eyed peas (15 1/2-ounce can -- drained,
OR 10-ounce frozen package)
1 1/2 cups cooked pinto or red kidney or black beans (15 1/2 ounce can --
drained)
1/4 cup barbecue sauce*
salt -- to taste
crushed tortilla chips
grated jalapeno -- (optional)
vegan sour cream -- (optional)
Yahoo! Fire up the stove and feed the cowpokes. This hearty, spicy soup is
very popular at Moosewood--it can pretty near cause a stampede.
For an even more substantial soup, add 1 cup of fresh or frozen corn
kernels, and/or 1 cup of fresh or frozen sliced okra at the same time that
you add the cooked beans.
Serves 4 to 6. Yields about 8 cups. Total time: 1 hour, using cooked
beans.
* Regular, low-fat, and nonfat barbecue sauces are all commercially
available. We recommend ones without additives, such as Dove's, Annie's,
or Ralph's brands. If you'd like to make your own, see Moosewood
Restaurant Low-Fat Favorites page 355.
In a nonreactive soup pot, combine the onions and garlic with the 2 tbsp.
water and
salt. Cover and cook on medium heat for 8 to 10 minutes, until the onions
are soft and translucent, stirring occasionally. Add the celery, bell
peppers, chile, oregano, thyme, cumin, and black pepper, and sauté for two
minutes, stirring often.
Add the water and tomatoes, cover, and simmer until the vegetables are
tender, 10 to 15 minutes. Add the black-eyed peas, your choice of beans,
and the barbecue sauce. Mix well, cover, and simmer gently for two minutes.
Add salt to taste.
Just before serving, garnish with tortilla chips and, if desired, top with
grated vegan cheese or vegan sour cream.
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