I love to cook up a giant pot of soup. As a no-fat vegan, I eat a TON of food, and I have to be sure there is always legal food in my frig to avoid a momentary lapse and grab those tortilla chips my husband keeps on his side of the pantry! Big-quantity cooking helps me stay on the straight and narrow.
This is a soup inspired by color! I wanted warm, sweet ruby-orange yams and deep strong green kale to balance the foundation of plump snowy great northern beans. I threw in some green chili and mahogany kidney beans and garnished with orange zest. Beautiful.
Vegan White Bean Chili
6-8 C vegetable broth or water
1 ½ C dry great northern beans
1 15 oz. can kidney beans, undrained
1 5 oz can chopped green chili
1 large onion, chopped
4-5 sticks of celery, chopped
2 large cloves garlic, minced
1 tsp cumin seed
1 tsp oregano or ½ tsp powdered oregano
½ tsp cloves
Salt/pepper to taste
2-3 large leaves kale, chopped
1 large yam, peeled and chopped into bite size pieces
Zest of 1 orange
In a saucepan, cover white beans with water and boil for 2 minutes; cover with a lid and remove from heat. Let sit for 1 hour, then rinse. In large soup pot, add broth, white beans onion. Bring to boil and reduce heat and simmer, covered, for 1 hour. Add celery, garlic, chilies, and spices, simmer for 30 minutes. Correct seasoning for the broth to your taste. Add kale and yam, simmer for another 30 minutes. Just before serving, stir in zest.