I previously developed this soup, starting from a traditional Dutch recipe and I made it with 13 varieties of bean to come as close to the original as possible.
Yesterday, in our Cooking Class at St. Helena's, we made yet another variant, based on a bean variety I never tried before, Light Red Kidney Beans. They definitely worked well.
For the rest, the soup revolves around using a massive amount of root vegetables. I have never found anything that does not work.
As it was this time the root veggies were:
- 3 Carrots
- 3 red skin potatoes, cut in 1/8th pieces
- 2 eddo
- 1 yellow yautia
- 1 purple yautia
- 1 white yautia
- 1 kohlrabi
- 1 turnip
The traditional Dutch recipe is not normally spicey hot, but I like both aroma and some heat which sort of lifts the dullness of the root vegetables to the next level.
We pre-cooked the beans with some fennel and some kombu.
The base was made with the usual panchpuran to start (roasted), and then we caramelized the onions and added a green bell pepper and a poblano pepper and garlic, plus 2 jalapeños and 3 serranos, and started building from there, with celery, carrots, and all the root veggies, seitan for chewiness. And so on, including some diced tomatoes.
Here is the last recipe
https://starlingaveplantbased.blogspot.com/2021/03/winter-wfpb-bean-soup-extravaganza-006h.html
In terms of selecting your root vegetables, you can use whatever is available, I don't think you can go wrong. Parsnip works very well also.
Because of all the ingredients, it is impossible to cook a small batch. That is why I always have quart bags of soup in my fridge, and I am never stuck.
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