Sunday, November 28, 2010
Vegan Curried Butternut Bean Soup
Last night's dinner was a bit of an experiment. And lucky for me, it was a success. It was my turn to make dinner (not my favorite task, I'm much more into baking) so I went pantry diving to find something easy and yummy. I ended up pulling out a bag of dry soup beans and a few other ingredients for a slow cooker soup. Then I saw the curry powder on the spice rack and everything came together! This easy to prepare recipe for Curried Butternut Bean soup is perfect for busy days around the holidays when you might not have time to labor over dinner but you still want something healthy and hearty. Enjoy!
Vegan Curried Butternut Bean Soup:
16 oz dried soup bean mix (or any combo of dried beans, rinsed and picked over for rocks)
16 oz Organic Butternut Soup from Pacific Natural Foods
1 medium onion, chopped
2 stalks celery, chopped
4 cups water
3 cloves garlic, minced or pressed
1 TB hot curry powder
1 tsp salt
1 tsp cumin
fresh black pepper to taste.
Makes about 6 generous servings.
Place all ingredients in a slow cooker and stir. Cook on high for about 2 hours then turn the heat down to low for the remaining 4 hours. You could also cook the soup on low the entire time but it will probably need some extra cooking time. Check the soup after the first few hours and if the water level looks a bit low, add one extra cup of water. Serve soup with a few sprigs of cilantro and spicy garlic chili sauce for an extra kick!