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Runner Bean Soup
Course:
Dinner, Lunch, Main Course, Main Dish, Side Dish, Soup, Vegetarian
Cuisine:
American, International, Vegan, Vegetarian
Yield:
8
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.