Recently I got a juicer and now I can't visit the store without thinking, can I juice that? I've had to refrain my husband from trying to juice meat... Anyway....This soup recipe came with the little booklet in the box and I thought I'd give it a try. I was skeptical at first as I tasted the juice mix and after I added the beans, but by the time it cooked down and flavors mellowed, it was a delicious lunch!
If you don't have a juicer, you can always throw the chopped veggies and broth into a good blender.
1 small tomato
1/2 of a small onion, peeled
2 carrots
1 green pepper or 2 stalks of celery (of course if you know me, you know I did not use the pepper, but I'm sure it would be fine with it)
1 tablespoon butter
1 tablespoon flour
1 1/2 cups vegetable stock
15 oz can of vegetarian baked beans
1 packet of ramen noodles, broken into small bits, or other noodles of your choice (don't use the flavor packet from the ramen)
Salt & Pepper to taste
1. Juice or blend together tomato, onion, carrots and green pepper. Set aside.
2. Melt butter in a sauce pan. Add flour and stir constantly for 1-2 minutes. You're making a roux.
3. Using a whisk, stir in juice and vegetable broth. Whisk until flour has dissolved.
4. Stir in baked beans and bring to a boil.
5. Add noodles and boil until cooked.
6. Add salt & pepper to taste.
This will make 4 good sized bowls. Make this the night before and pack some up for lunch at work. If you really like onion flavor, go ahead and do a whole onion. I found it to be pretty strong with just 1/2.
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