Hutterite Soup

Hutterite beans are another heirloom bean that you can use in place of pinto beans. And of course, pinto beans work beautifully in this soup as well.

SOY-FREE, GLUTEN-FREE, OIL-FREE

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 45 minutes for stove top, 6 to 9 hours for slow cooker

YIELD: 6 servings

INGREDIENTS:

• 3 cups (513 g) cooked Hutterite beans or 2 cans (15 ounces, or 425 g each) pinto beans, rinsed and drained
• 3 cloves garlic, minced
• 2 carrots, diced (peeled if not organic)
• 2 stalks celery, diced
• 2 cups (180 g) finely chopped cabbage
• 2 cups (300 g) diced turnip, (220 g) potato, or (300 g) rutabaga, or a mix
• 4 cups (950 ml) water
• 3 veggie bouillon cubes
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground jalapeño or 1 fresh, seeded and minced
• Salt and pepper, to taste

INSTRUCTIONS:

FOR STOVE-TOP

1. Add everything except the salt and pepper to a large soup pot.
2. Cook over medium-low heat until the root veggies are tender and can easily be pierced with a fork, about 45 minutes.
3. Allow the flavors to meld.
4. Add salt and pepper and adjust other seasonings as needed.

FOR SLOW COOKER 

1. Add everything except the salt and pepper to the slow cooker.
2. Cook on low for 6 to 9 hours.
3. Taste and add salt and pepper, adjusting other seasonings as needed.

NUTRITIONAL INFORMATION:

PER 1 1/2-CUP (355 ML) SERVING

•  136.5 calories; 0.7 g total fat; 0 g saturated fat; 7.1 g protein; 30.2 g carbohydrate; 10.0 g dietary fiber; 0 mg cholesterol.

FANCY BEANS SUBSTITUTES:

• Rio Zape, Goat’s Eye, Cranberry