Eat your beans! A common phrase issued amongst the Midwest dinner tables to the horror of children. Yet the much maligned lima bean is a wonder to behold when part of vegetable soup. Organic is a must and I prefer frozen. The key ingredient beyond lima beans is Frank’s Red Hot. Frank’s red hot is a cayenne pepper based sauce that has multiple notes and depth. Increase the heat with Tabasco and dried cayenne pepper and this ain’t your Midwest bland anymore!
Awesome vegan vegetable soup
- Organic tomato juice 64oz
- Organic dark red kidney beans, 1 16oz. can
- Organic yellow medium onion, sliced thin
- Organic celery, three trimmed stalks, chopped
- Organic lima beans, 1/3 cup frozen
- Organic green beans, 1/3 cup frozen
- Organic peas, 1/3 cup frozen
- Organic broccoli florets 1/2 cup
- Ditalini pasta, cook per instructions, drain, set aside
- chopped garlic, 1 tablespoon
- Italian seasoning, 1/8 cup
- Red wine vinegar, 4 teaspoons
- Tabasco, extra hot, garlic, many shakes
- cayenne pepper, 1/8 teaspoon
- black pepper medium course ground
Pour the tomato juice into a large pot then add all of the vegetables and spices. Bring to a boil and as soon as it start bubbling reduce the heat. Stir. This can freeze and goes great with peanut butter toast!
