Year of the Soup: Week 29

My body screamed for protein.  An excruciating Yoga Sculpt class had completely kicked my ass – and my abs and my arms and my legs.  My muscles needed protein to start the essential rebuilding process.  So I turned to a vegetarian’s best friend: the bean.

This soup has 13 grams of protein per serving.  It made my muscles happy.  The creaminess of this soup is both unexpected and delightful, but I do recommend adding a bit more spice to give it some dimension (see my note.)  It’s also best served alongside something – preferably vegetables.  I served it with salad, which worked perfectly.  Of course, John added a steak to that.  I guess 13 grams of protein just wasn’t enough for him :)

Three Bean Soup

Ingredients

• 2 Tbs. vegetable oil
• 1 large onion, diced (about 2 cups)
• 1 15.5-oz. can kidney beans, drained and rinsed
• 1 15.5-oz. can black beans, drained and rinsed
• 6 cloves garlic, minced (about 2 Tbs.)
• 2 cups low-sodium vegetable broth or water
• 1 15.5-oz. can great Northern beans, drained and rinsed
• Salt and pepper to taste
• (I added 1/4 teaspoon of cumin and about 1 tablespoon of Soulard Grill for extra flavor.  Totally optional.)

Directions

1. Heat oil in large pot over medium heat. Sauté onion until soft. Add kidney beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
2. Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and purée until smooth. Pour purée into soup. Season to taste. Thin with more broth or water, if desired.
3. Spoon into individual soup bowls, and serve hot.