| 2 t | vegetable oil |
| 2 t | minced garlic |
| 1 C | chopped onions |
| 1 C | chopped carrots |
| ½ C | chopped celery |
| 3 ½ C | vegetable stock |
| 1 can (14 oz) | pumpkin (not pie filling) |
| 1 can (19 oz) | white kidney beans, rinsed and drained |
| 1 | bay leaf |
| 1 t | ground ginger |
| ¼ C | maple syrup |
In a nonstick saucepan coated with vegetable spray, heat oil over medium-high heat. Add garlic, onions, carrots, celery; cook 4 minutes or until onions and celery are softened.
Stir in stock, beans, pumpkin, bay leaf, and ginger. Bring to a boil; reduce heat and cook, covered for 15 to 20 minutes or until vegetables are tender. Remove bay leaf. Stir in maple syrup. Serve immediately
The Beans, Lentils & Tofu Gourmet (Robert Rose Inc.)
| 2 t | vegetable oil |
| 1 | clove garlic |
| 1 | small (or half a large) sweet onion |
| 4 C | vegetable stock |
| 1 can (15 oz) | pumpkin (not pie filling) |
| 1 can (15 oz) | white kidney beans, rinsed and drained |
| 1 t | ground ginger |
| 1 | bay leaf (optional) |
| ¼ C | maple syrup |
In a blender or similar machine, process beans until they become a smooth paste. Crush garlic clove and chop onion.
In a nonstick saucepan coated with vegetable spray, heat oil over medium-high heat. Add garlic and onions; cook 4 minutes or until onions are softened.
Stir in stock, bean paste, pumpkin, bay leaf, and ginger. Continue stirring until mixture is smooth. Bring to a boil; reduce heat and cook, covered for 15 to 20 minutes. Remove bay leaf. Stir in maple syrup. Serve immediately
The reasons for the changes were simple. I don't like celery. The flavor of carrots did not meld terribly well in the soup, so I gave up on them. With those vegetables gone, a smooth, creamy soup seemed in order, so I added the direction to reduce the beans to a paste. And the adjusted sizes for pumpkin, beans, and vegetable stock are simply because those are the sizes that I find them in.