Posted by Sheela Cooper
It’s official – fall is here! That means it’s time for sweaters, cozy fires in the fireplace, and SOUP! I love soup and eat it year-round. But fall and winter are prime soup seasons, and I want to share a new soup recipe that I created a while back with you. I call it Black and White Bean Soup because it uses both black and white beans, but you can get creative with the bean mix if you don’t have those on hand. But wait, there’s more!
I’m also sharing a recipe for cheddar chive biscuits that go great with this soup. And if you keep reading right now, you’ll also receive the news that both of these recipes are 100% vegetarian (the soup is vegan) and gluten free! Are you ready to be wowed? Here goes! (Could I have a career as an “As Seen on TV” announcer? No? OK, I’ll stick with my day job.)
Black and White Bean Soup
Recipe by Sheela Cooper
Makes 4 servings
- 1 ½ tablespoons olive oil
- 1 (12 oz.) bag frozen mirepoix style vegetables (or, 2 small carrots, 2 ribs celery, and one small onion,
- 2 cloves garlic, minced
- 1 can black beans (15 oz)
- 1 can cannellini beans (15 oz)
- 1 ½ cans water (22.5 oz)
- ¾ teaspoon Mexican oregano
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- ½ teaspoon smoked sea salt
- A few dashes of hot pepper sauce (more or less to taste; you can omit if desired)
- Freshly ground black pepper
- A few dashes of liquid smoke
Heat olive oil in Dutch oven over medium heat. Add vegetables and sauté for several minutes until tender. Add garlic and sauté one minute. Add beans (with their liquid) and
water. Increase heat slightly and stir mixture to blend. Add oregano through sea salt; bring soup to boil and then reduce heat and simmer, covered, for at least 20 minutes.
Add freshly ground pepper, hot pepper sauce, and liquid smoke and allow soup to simmer for an additional 5 minutes. (If you simmer it a bit longer, the soup will get thicker.)
If you want a creamier soup, you can blend the soup in the pot with an immersion blender. (But this is definitely not necessary, as the soup tastes fantastic either way.)
Add these biscuits to the mix, and your dinner is now a meal!
Recipe by Sheela Cooper
Makes about 12 biscuits
- 6 tablespoons butter
- 6 ounces cream cheese (I use reduced-fat)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup flour (if you are gluten free, you can use GF all purpose flour)
- 4 tablespoons shredded cheddar cheese
- 3 tablespoons chopped chives
Preheat oven to 400 degrees F.
Place butter, cream cheese, baking powder, and salt into a mixer bowl and beat with an electric mixer until well combined. With mixer running on low, add flour slowly until it
has all incorporated into the butter mixture and forms a dough that holds together. Add cheddar and chives and mix on low until everything is evenly incorporated.
Drop biscuits onto a cookie sheet and bake for 15 - 17 minutes (GF biscuits take 17 minutes).
I like to use a large cookie scoop to drop the dough onto the cookie sheet, but you can just use 2 tablespoons if you don’t have a scoop. Here they are in all their baked
Now sit down and enjoy your healthy, gluten free, vegetarian meal!