Monday, January 28, 2013

Tomato and White Bean Soup

I'm testing a recipe from The Gluten-Free Vegan and this is my simplified version of it.


1 lb white beans cooked
3-4 cans diced no salt added tomatoes
2 onions diced
2-4 roasted red peppers, diced (1-2 jars)
1 tbsp garlic minced
1 tsp basil
Dash red pepper flakes
Olive Oil
Vegetable Base


Cook the beans according to directions (or use equal number of cans white beans and diced tomatoes). About the time the beans begin to soften (about 2 hours of cooking after doing an hour long quick soak), saute the onion, garlic, basil, red pepper flakes, dash of salt and pepper in olive oil. Add saute mix to beans with diced tomatoes, roasted red peppers and vegetable base (to taste). Let simmer at least half an hour or until beans are completely softened. I usually let it simmer a couple hours.

I'll be serving with cornbread.

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