SWEET AND SOUR BAKED BEAN SOUP
Making soup absent animal broth is not difficult but it’s different. We use veggie bouillons, or combine veggie, bean and seasoning ingredients in such a way that we don’t depend on bouillon for every soup we make. This is a large can soup developed for restaurant and home use.
Recently I experimented with using fruit liquids in the broths as substitutes for bouillon and my traditional combinations of ingredients. It worked. In fact the acidity from the fruit liquid adds a wine component absent the wine that I have also used in sauce calling for wine. Apple cider and now cranberry juice are effective broth builders and wine replacements!
Makes 21- 1/2 cups
1/4 c. extra virgin olive oil
1 jumbo sweet onion, peeled and diced into 1/2 inch squares
1 t. pink Himalayan salt
1/4 c. light brown sugar
2 c. peeled carrot matchsticks, about twice the thickness of a wooden stick match
12 oz. jar red roasted peppers including liquid from jar, cut into 1/2 inch pieces
2 thumb-size pieces fresh ginger, peeled, cut into thin slabs, stacked, then cut into thin sticks
10 lg. peeled garlic cloves, sliced
20 oz. can sliced pineapple, drained reserving liquid, then cut into sm. wedges
13.5 oz. pkg. thawed Smart Dogs by Light Life, cut into thin rounds, about 1/8 inch thick – we do them thin because it’s a lot of soup, but you choose the thickness
14.5 oz. can stewed tomatoes, including liquid from can – empty into bowl, cut into smaller pieces then add to soup pot – I used Red Gold brand
freshly ground black pepper to taste
15.25 oz. can whole kernel corn plus liquid from can – I used Stokely’s brand
117 oz. can Bush’s Fat-Free Vegetarian Pot Baked Beans
1 bunch curly fresh parsley, washed well to remove all dirt, then lay on board and cut curly tops off into sm. pieces down to where the stems become larger
1 c. cranberry juice by Ocean Spray – original style
2 c. apple cider
1/3 c. Balsamic vinegar
2 t. additional pink salt pus to taste
1/3 c. Spicy Brown Mustard – I used Gulden’s brand
2 t. ea. of garlic powder, onion powder, ginger powder
1 T. ground coriander
2 T. prepared horseradish
In extra-large soup pot, over medium heat, add oil, onions, salt and brown sugar. Saute till tender and lightly caramelized.
Add carrots, peppers, ginger and garlic. Stir and continue to cook till carrot becomes partially tender.
Add pineapple, hot dog slices, tomatoes and fresh grind black pepper. Stir continue to cook till pineapple edges round out a bit.
Add remaining ingredients, stirring after each addition.
Cook about 30 minutes on medium-low heat, uncovered, stirring as needed up from bottom so it doesn’t stick.
Adjust for seasoning and serve with additional chopped fresh parsley garnish.