Thursday, December 3, 2020

Smoky Butterbean Potato and Greens Soup [dairy-free, gluten-free, vegan]

I was sent a couple of pounds of dry butterbeans as a gift from my friend who was living temporarily in Greece. I wanted to make some healthy recipes with them, but I had limited experience with these beans. After searching around on the Internet and viewing LOTS of recipes, I made up my own version that I knew would be a winner in my household. This soup was made with homecooked butterbeans (made in the Instant Pot), but you can use canned if you desire. It was luscious!

3 cups of cooked butterbeans
1/2 onion, chopped finely
5 cloves of garlic, crushed
2 medium Yukon Gold potatoes, peeled diced into bite-sized pieces
4 cups of low-sodium vegetable broth (use a rich one that has some color!)
2-3 t liquid smoke
1/4 t black pepper
1 t salt (more or less to taste)
1/2 cup UNSWEETENED non-dairy cream (optional, but delish! I used Silk Heavy Cream)
3 cups of mixed greens (I used spinach, chard, and Red Russian kale), chopped

In a large saucepan, cook the onions in a little water until translucent and tender but not browned.  Add the crushed garlic and cook for another minute. Add the broth, potatoes, and liquid smoke to the pot, and bring it to a soft boil. When the potatoes are tender, reduce the heat to a simmer, and then add the cooked butterbeans, mixed greens, salt, and pepper. Simmer for another 10-15 minutes to thicken a little. Finally, slowly add in the cream while stirring. Serve warm. 

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