by Request: Hearty Veg Bean Soup For Steve


Fresh, frozen and canned veggies mixed with Bush’s GRILLIN’ Beans in a smoky tomato, garlic, coriander and basil broth thickened with unmodified potato starch to achieve a velvet viscosity!

Makes 19-1/2 cups

2 T. margarine

2 T. extra virgin olive oil

2 c. diced celery using some leaves

2 c. diced onion

1 t. pink Himalayan salt

4 heaping c. cut green cabbage, 1 inch squares

1 t. additional pink salt

22 oz. can Bush’s GRILLIN” BEANS  Steakhouse Recipe

28 oz. can diced tomatoes including liquid in can

15 oz. can sliced potatoes, drained, rinsed and cut into bite size pieces – halves or quarters depending on size

16 oz. bag froz. cut green beans

14.4 oz. bag froz. whole kernel corn

8 c. water

6 oz. can tomato paste

1 T. garlic powder

1 T. ground coriander

1 T. smoked paprika

1 T. dried basil

1/2 t. ground allspice

1/4 t. red cayenne pepper

1 T. additional pink salt

1/2 c. carrot juice mixed in cup with 1/4 c. unmodified potato starch till smooth

In large soup pot, over medium heat, melt margarine with oil.

Add celery. Cut onion then add onion to the pot, then add salt, then cut cabbage and add that along with more salt as instructed. Cook till edges become soft but not mushy.

Add remaining ingredients, up to and including 1 T. additional pink salt, stirring after each addition. Raise heat to medium-high, wait for a boil, then reduce to medium-low and simmer about 15 minutes.

Add carrot juice and potato starch emulsion. Stir well till thickened, then continue to cook for about 15 minutes longer or till starch cooks and veggies are tender to your liking.

Remove from heat till ready to reheat and serve.

Notes: Most chefs aren’t going to chop all fresh veggie ingredients and then add them all at once, since it’s a waste of time plus different veggies take different times to cook, so we start with the ones that take the longest in a saute, then add the others as we cut them.

The soup will probably need more salt, but let each guest add their own.

You can use cornstarch if you prefer, but the unmodified potato starch imparts a velvety viscosity that in itself is a delight to experience, especially in a hearty veggie soup.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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