Sacred & Delicious by Lisa Joy Mitchell

Author:Lisa Joy Mitchell
Language: eng
Format: epub
Publisher: She Writes Press
Published: 2018-03-24T16:00:00+00:00

Preparation Time: 8 hours soaking, plus 1½ to 2 hours cooking (1½ hours active)

Serves 4

Campbell’s Bean with Bacon Soup was a standard in our house for a quick winter Saturday lunch when I was growing up, and I tried to capture the essence of this hearty fare with a vegetarian recipe. Admittedly, Smoky White Bean Soup is not a quick version and may best be saved for a weekend cooking project. If you have the luxury of time, start the soup early enough in the day that you can let it sit on low heat for another hour after it has been assembled. The longer the flavors mingle, the better.

2 cups dried northern white or navy beans

5 cups water

1 to 2 teaspoons smoked salt

1 medium onion

1 stalk celery

2 carrots

1 clove garlic, minced

2 tablespoons ghee or coconut oil

1 teaspoon black mustard seeds

⅛ teaspoon asafetida (optional)

5 large curry leaves (optional—that’s leaves, not powder!)

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground turmeric

1 medium tomato

1 teaspoon freshly grated ginger

1 tablespoon fresh thyme (or 1 teaspoon dried)

1 tablespoon fresh dill (or 1 teaspoon dried)

1 teaspoon mild paprika

1 to 2 cups Easy Vegetable Soup Stock (page 90)

1 large fresh bay leaf

2 tablespoons Bragg Liquid Aminos

Freshly ground black pepper

COOK’S TIP: Try Artisan Salt Company’s Salish Smoked Salt.

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