Bold Bean Soup (Vegetarian/Vegan)

Makes (homes):

9 (1 cup) portions
1 (3-4 quart) pot

Makes (centers):

36 (1 cup) portions
1 (12-16 quart) pot

Ingredients (homes):

1 (20 oz.) bag 15 bean soup mix, (remove spice packet, NOT used for this soup)
3/4 teaspoon EACH black pepper, paprika, and ground mustard, dry
1 1/2 teaspoons salt, garlic powder, and oregano
1 Tablespoon minced onion flakes, dry
1/4 teaspoon rosemary, dry
2 bay leaves
1 bouillon cube, use vegetable for vegan
1 (14 oz.) can diced tomatoes
6 cups water

Ingredients (centers):

4 (20 oz.) bags 15-bean soup mix, (remove spice packet, NOT used for this soup)
2 teaspoons EACH black pepper, paprika, and ground mustard, dry, or to taste
1 Tablespoon + 3/4 teaspoon EACH or to taste
2 Tablespoons + 1 1/2 teaspoons minced onion flakes, dry, or to taste
2/3 teaspoon rosemary, dry, or to taste
5 bay leaves or to taste
2-3 bouillon cubes or to taste, use vegetable for vegan
2 (28 oz.) cans diced tomatoes
1 gallon + 2 quarts water

Directions:

Rinse beans. Place in pot(s). Cover beans with 1 inch water.
Bring to a boil for 1 minute. Turn off heat. Cover. Let soak for 1 hour. Drain.
Return beans to pot(s). Add seasonings, diced tomatoes and water.
Bring to a boil. Simmer on low until beans are tender, about 2 hours.

Serve:

1 cup "Bold Bean Soup" counts as 2 oz. eq. meat alternate.
OR 2/3 cup "Bold Bean Soup" counts as 1/2 cup vegetable.
NOTE: Cooked dried beans can count as a meat alternate OR a vegetable, but NOT both at the same time.

Rating: 5.0 (1 ratings)

Meal:

Lunch & Dinner

CACFP Credit:

Meat & Meat Alternate

Record on your menu as:

(Meat Alternate) Bean Soup (Meat and Meat Alternate Food List # 63)
(OR Vegetable) Bean Soup (Vegetable Food List # 231)

Source:

DCR Calendar, April 2027 and https://beaninstitute.com, 2020.