Runner Bean Soup

Name: 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))

Written by Pritikin Chefs

0.9 min read

Runner Bean Soup

Course: Dinner, Lunch, Main Course, Main Dish, Side Dish, Soup, Vegetarian

Cuisine: American, International, Vegan, Vegetarian

Yield: people

Materials

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.

recipe