Soup Week, Part 2

Today's soup comes again from Moosewood Restaurant Daily Special. I've only dabbled here and there in this great book. This soup was pointed out and recommended by my Virtual Veg friend, Geek. I can't believe I missed it-it's just a few pages from one of my favorite soups in the book. This has become one of our favorites. Thanks, Geek!

Baked Bean Soup

• 2 c. chopped onion
• 1 T. olive oil
• 1/2 c. diced celery
• 1 c. peeled and diced carrots
• 1 T. chili powder
• 2-3 t. dijon or german style mustard
• 2 c. water
• 1-1/2 c. undrained stewed tomatoes
• 1-2/3 c. white beans
• 2 t. cider vinegar
• 2 T. molasses
• 1 T. soy sauce
• salt/pepper to taste

In a soup pot on medium heat saute the onions in the oil for about 10 minutes, stirring frequently, until translucent. Add celery, carrots, and chili powder continue and cook until veggies are tender, about 5 [to 10-15] minutes. Stir in the mustard, water, tomatoes, beans, vinegar, molasses, and soy sauce. Cover and bring to a boil. Lower the heat and gently simmer for about 15 minutes. Add salt and pepper to taste.

Notes and Optional Additions: I use veggie broth instead of water, for a richer soup. I also like using diced tomatoes rather than stewed-fire roasted are great. The first time I made the soup I accidentally used twice the tomatoes, and I prefer it that way. You can also use more beans if you wish. Geek recommended adding garlic in with the celery and carrots, and also adding in a splash of maple syrup w/ the molasses. It definitely adds a nice sweetness. Both Geek and I found that the end cooking time is more like 30-40 minutes to allow the flavors to blend properly and the veggies to get tender. You don't want them to get soft though. This soup is even better the next day. When I make it for company, I always make it the day before and let it "marinate".

Geek recommended a great cornbread with this soup. I did cornbread muffins the second time I made this, and made a recipe I found a bit lighter. They turned out beautifully.

EcoMama's Cornbread Muffins

• 1 c. cornmeal
• 3/4 c. all purpose flour
• 1/4 c. whole wheat flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 c. honey
• 1 egg, beaten
• 1/4 c. plain lowfat (or fat free) yogurt
• 1 c. skim or soymilk
• 1/4 c. corn kernels

Preheat oven to 400 degrees. Grease muffin tins. Mix together dry ingredients. Add wet ingredients and stir just until mixed. Gently stir in corn. Bake at 400 for 15-20 minutes, or until a toothpick comes clean.