Category Archives: Soups

15 Bean Soup with Savory with Savory Corn Bread


Just under a week ago, friends of mine Jacki and Mike welcomed to their family a newborn baby boy, Eli.  I am taking them dinner, tonight.  Menu:  15 Bean Soup, Rice, and Cornbread, and for dessert Oatmeal Cookies.

15 Bean Soup


  • Bag of Hurst’s HamBeens 15 Bean Soup
  • 1 can of 14.5 oz organic diced tomatoes
  • 1 tsp. Cayenne Pepper
  • Fake Ham Seasoning that comes in the Bag
  • A dash or two of Liquid Smoke
  • Juice of 1 lemon
  • 1 small onion (diced)
  • 4 cloves of garlic
  • Celery
  • Vegetable Better than Boullion
  • Salt and Pepper to taste
Place Dry Beans in a large pot.  Cover with 2 quarts of water.  Allow beans to soak overnight, or at least 8 hours.  In other words, put the beans in the pot.  FIll with water cover with a lid.  Leave it on the counter while you sleep.
When you wake up:
In a blender put onion, garlic, celery, and 4 tsps of better than bouillon dissolved in 4 cups of water.  Puree.  Drain water from beans that you soaked over night.  Dump beans into crock pot, which is set on high.  Add pureed mixture.  Add can of tomatoes, cayenne pepper, fake ham seasoning, juice of lemon, liquid smoke, salt and pepper.  Stir.  Cook on High in Crock Pot for 4 to 5 hours (or until beans are tender).  Turn crock pot to warm until ready to eat.  You could also do them on low for 8 or 9 hours.  Stir occasionally and check to make sure you have enough salt and pepper.
Serve over rice with a side of savory cornbread.

White Rice:

  • 2 1/4 cups water
  • 1 cup rice
  • 1 1/2 tbsps. of Earth Balance (Vegan Butter)
  • Salt

Put all ingredients in a microwave safe bowl.  (Make sure your bowl leaves enough room for rice to expand.) Leave uncovered.  Microwave on high for 5 minutes.  Then microwave for 17 minutes on 1/2 power.  Fluff with fork.  Then serve.  Serves 2.  This recipe might serve more in your family, but in our family this serves 2 ;o)

Savory Corn Bread
  • 1 cup of all-purpose flour
  • 1 cup yellow cornmeal
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg worth of Ener-G egg replacer
  • 1 cup of almond milk
  • 1/3 cup of vegetable oil
Preheat oven to 400 degrees F.  Spray a 9 inch round pan OR a muffin pan that can hold 6 large muffins) In large bowl combine flour, cornmeal, salt, and baking powder.  Stir in wet ingredients (egg replacer, almond milk, and vegetable oil).  Pour batter into prepared pan.  Bake in a preheated oven for 20 to 25 minutes.  You will know when it is done when you stick a toothpick (or knife) in, and when you pull it out it comes out clean.

Fabulous Vegetable Bean Soup


Today was a long and busy day.  This morning I had an eye appointment.  It took 5 plus hours for my eyes to stop being dilated.  When I walked in the door at 6 PM, I thought to myself what should I cook.  I wanted something simple, quick, warm, and comforting.  After emptying the dishwasher and doing laundry, I pulled out a big pot.  In the pot (heated to medium high heat) I put a tablespoon of Earth Balance.  I finely chopped up 1 celery, and added it to the pot.  Sprinkled the celery with salt, black pepper, onion powder, and garlic powder.  In the microwave I heated 3 cups of water (3 minutes).  Then I stirred in a tablespoon of Vegetable Better Than Bouillon, until it dissolved.  Poured that over the celery that had started to cook down.  Finely, chopped up one carrot.  Added that to the pot.  Finely chopped up two potatoes.  Added that to the pot.  Added one can of Great Northern Beans.  Added water to the empty can (about half way up) to swish out any remnants into the pot.  Chopped up one Roma tomato and one regular tomato.  Added those.  Checked the seasoning. Added a little more salt, pepper, garlic powder, and onion powder.  Lowered heat.  Simmered until veggies were tender.  And Voila it was finished in like 20 to 30 minutes.  So simple.  Yet so yummy and nutritious.  Already on my second bowl and have at least one more bowl’s worth for another meal.