Join Date: Nov 2002
Location: Central Coast, California
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Good choice - this is our favorite soup and kids really love it too!
White Bean and Corn Chowder (vegan)
1/2 medium onion, minced
2 teaspoons olive oil
1 clove garlic, minced
2 carrots, diced
2 medium red or white new potatoes, diced
4 cups water
1 bay leaf
1 teaspoon Sea Veg Mix (page 56) or pinch kelp
3 3/4 cup cooked white beans (see note below)
1 cup corn kernels (fresh or frozen)
1 teaspoon sea salt
Black pepper to taste
1/4 cup minced fresh parsley
1 tablespoon nutritional yeast flakes
1 tablespoon miso
In large soup pot, sauté onions in oil until soft. Stir in garlic, carrots, and potatoes. Sauté 5 minutes. Add water, bay leaf, and sea vegetables. Cover and bring to boil. Reduce heat to low and simmer 20 minutes, or until vegetables are tender but not mushy. Add beans with liquid, corn, salt, and black pepper. Simmer 5 minutes, or until all ingredients are heated through. Remove from heat. Remove and discard bay leaf. Stir in parsley, nutritional yeast flakes, and miso.
Yield: 6 to 8 servings
Note: Use 2 (15-ounce) cans white beans, or cook your own as follows.
Cooking White Beans
Soak 1 1/2 cup beans in 4 cups water for 6 hours or overnight. Drain. Put beans into heavy pot with 4 1/2 cups water and 1 strip kombu. Cover and bring to boil. Reduce heat and simmer one hour, or until beans are tender.
Yield: About 3 3/4 cups
Cathe Olson, author The Vegetarian Mother's Cookbook, Simply Natural Baby Food, and LIck It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love.