Runner Bean Soup
Runner Bean Soup
Ingredients
- 1 pound runner beans (dry) soaked overnight, rinsed, and drained
- 1.5 quarts vegetable stock (low-sodium)
- 1/2 Vidalia onion diced
- 2 tablespoons fresh garlic chopped
- 1/2 pound carrots diced
- 1/2 head celery diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 green bell pepper diced
- 1/2 bunch fresh thyme leaves picked
- 1 bay leaf
- 1/2 teaspoon allspice ground
- 1/2 tablespoon liquid smoke
- 1 tablespoon balsamic vinegar
- 1 tablespoon oregano (dry)
- 1/2 tablespoon dried basil
- 1/2 tablespoon Pritikin seasoning (homemade blend of granulated onion, granulated garlic, salt-free lemon peeper, and paprika)
- 1/2 bunch cilantro leaves picked and chopped
- 1 16-ounce bottle Enrico’s® Spicy Salsa (or other low-sodium varieties)
Instructions
- In large stockpot, cook beans in vegetable stock on medium heat until tender (cooking time varies depending on age of beans).
- Add remaining ingredients, except cilantro and salsa, and simmer for 20 minutes.
- Just before serving, add cilantro and salsa.
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