Let’s talk soup. Umami bean soup.
I was in Boulder last week and – just by chance, while picking up a bottle of bubbles – I spied a rack of Rancho Gordo beans in a boutique-y foodie store. I picked up three bags.
Now, I realize that as a cookbook author and cooking instructor you may expect me to be super-creative in the kitchen – and I do have my moments – but, most often, I like to build off formulas, recipes and techniques that already work. So when I read the label for the vaquero beans, described as “A really lovely cousin to the Anasazi bean,”
I knew what I needed to do: riff on the wildly popular Umami Anasazi Beans recipe in my book Vegan Pressure Cooking: Beans, Grains, and One-Pot Meals in Minutes! Because there’s only one thing better than bean soup: umami bean soup.
As I started gathering ingredients and considering the umami elements, I decided to turbo-charge the meatiness in this dish by also whipping together a miso-infused sour cream to serve on top. What can I say? I grew up eating chili with a dollop of sour cream, and I can’t shake that habit when making and eating hearty bowls of beans and vegetables.
The sweetness of the caramelized onions and parsnips combined with the super-savory mushrooms and miso is just so right. I think you’re going to love this soup. So here you go: Umami Vaquero Bean & Vegetable Soup with Miso Sour Cream.
Enjoy the recipes!
Umami Vaquero Bean & Vegetable Soup
Ingredients (Serves 6 – 8)
- 1 cup dried Vaquero beans, soaked for 12 hours or overnight (Anasazi, pinto or cranberry beans are excellent substitutes
- 1 tablespoon extra- virgin olive oil
- 4 cups half-moon sliced onion
- 1 teaspoon sugar
- 2 cups diced carrot
- 1 1/2 cups diced parsnip
- 1/2 cup diced celery
- 3 cups sliced shiitake mushrooms
- 1 cup diced potatoes
- 1 can fire-roasted diced tomatoes
- 4 cups beef-style vegan broth
- 1 cup water
- 1/4 teaspoon liquid smoke
- 2 teaspoons smoked paprika
- 2 tablespoons red miso
- 1 tablespoon low-sodium tamari
- 1/2 teaspoon ground black pepper
Instructions
Rinse and drain the soaked beans. In an uncovered pressure cooker, heat the olive oil on high. Add the onion and sugar and cook on high for 10 minutes. You don’t want to burn the onions, but you do want to caramelize them, so stirring frequently is essential, as is adding water (as necessary) to avoid sticking.
While the onions are pseudo-caramelizing, chop and dice the vegetables.
After 10 minutes, the onions should be soft and brown. Add the vegetables, beans, tomatoes, broth, water, liquid smoke, and paprika. Stir to combine.
Cover and bring to pressure. Cook at high pressure for 7 minutes. Allow for a natural release.
Remove the lid and stir in the miso, tamari and black pepper.
Serve with miso sour cream.
Miso Sour Cream
Ingredients (Makes 1 cup)
- 1 cup extra firm tofu
- 2 tablespoons + 1 teaspoon red miso (add more, if desired)
- 2 teaspoons apple cider vinegar
- 1 – 2 teaspoons water, as needed
Instructions
Lightly press tofu. Crumble tofu into a food processor. Add red miso and vinegar and pulse for 60 seconds. Add water as needed and pulse for another 30 seconds.
Responses
I love Rancho Gordo’s beans. No need to join the year of the bean, just order straight from their website. Their shipping rates are actually very reasonable within the US. A chili sounds great with the pinquitos.
Already made a big order over the weekend, @janetthetastespace:disqus! ?
I’ve heard so many good things about Rancho Gordo’s beans. I’ll be interested to hear if you notice a big difference between them and ordinary bulk bin beans.
I have to admit, @CadrysKitchen:disqus, I’m hooked. I made another bean this week – pinquitos – and they cooked up evenly and beautifully, too!