- 1 tablespoon canola oil
- 1 1/2 cups chopped onion
- 2 4-ounce cans chopped green chiles (opt)
- 1-4 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/8-1/4 teaspoon cayenne pepper
- 1 can each great northern
beans, white lima beans
and navy beans, rinsed
- (or use 2 ¼ cups dried beans, soaked)
- 4 cups reduced-sodium broth
- 1-2 cups diced soy strips
- 1 head of cauliflower, chopped up
- salt, to taste (after
beans have cooked)
Add after cooking:
- 2 tablespoons cider
- Heat oil in a large pot
or Dutch oven over medium-high heat. Add onion; cook, stirring
occasionally, until softened, about 5 minutes. Stir in garlic, chiles,
oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes.
Stir in beans, cauliflower, soy strips and broth; bring to a simmer. Cook,
stirring occasionally, for 20 minutes. Add soy strips and vinegar; cook
for 5 minutes more. Add cider vinegar. Serve.
- Pressure Cooker method: Use
dried beans. Soak in water the night before, pour off water and rinse before adding
to soup. Cook onions in oil in bottom of pressure cooker, add garlic,
stir, add herbs and spices. Add other ingredients, cook on high pressure
for 10-12 minutes, slow release.
Either method: For a thicker soup base, use an immersion blender in the pot or take some out and blend it.