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Better than Basic Bean Soup

December 4, 2010

Even in Florida it’s getting cold. Time to make the heartier soups and leave the lighter soups of summer behind. My daughter and I eat soup year round. My son can take it or leave it- preferably the latter. This started out as a basic black bean soup,until I realized I had no black beans. The outcome -Better than Basic Bean Soup. Topped with tortilla chips and cheese last night,even my son declared it a winner.

  • 16. oz. broth (your choice – I used a rich veggie I’ve recently discovered)
  • 8 oz. white wine – or red if you use beef broth
  • 2 T. apple cider vinegar
  • 2 T. brown sugar
  • 1 can undrained red kidney beans
  • 1 can undrained white navy beans
  • 1 can creamed corn
  • 1 large sweet onion, large dice
  • 3 carrots, cut in thin slices
  • 2 cloves garlic,minced
  • 1 t. olive oil
  • 2 T. EACH : white pepper,garlic salt,oregano,coriander,cumin

Saute onion,carrots and garlic in butter on low for a scant ten minutes.Just long enough to soften them a bit

Heat the broth and 3/4 of wine to just under a boil. If using a crockpot heat on  high until it’s steaming.Add the  brown sugar and stir until dissolved,then add vinegar. (Don’t be daunted by this.The soup does not have a sweet and sour flavor- it only carries a nice undertone.)  Empty the beans and corn into the liquid.Stir just to combine.

Reduce crockpot or stovetop to low.Pour the remaining wine over onions to deglaze, and add to broth and beans.  Season it up,stir to combine and let it do it’s magic.

I made this in a  crockpot, allowing it to cook on low for about 3 hours. Adjust accordingly on stove, remember to stir so it does not stick to the bottom of the pot. Soup should be medium thick in consistancy.

Top with mini round tortillas and some shredded, sharp cheddar. Add a hot, crusty roll and be warmed  from the inside out on these chilly December nights.

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