I made this soup with 'Picnic' in mind. Since I have taken this soup in a thermos before, I know this would have been great. As it was, the hike was cancelled, but the soup was still made.
This is one of my mom's legacies. She used to make this for us all of the time, and luckily, this was one dish I actually paid attention to while she was making it. Have I mentioned that I resisted cooking until my youngest daughter was born, or more precisely, until we became vegan? Sad, but true. Now I have to dig really deep into the recesses of my memories to recall how most of my favorite recipes were made by my parents.
Traditionally this soup has sausage in it, but I don't miss it - not even a substitute - because the soup holds up so well on its own. It has subtle hints of garlic, which is brought by the roux, which also makes this kidney bean soup so creamy. This is where dry beans are a bonus since you flavor the beans with carrots, onions, and celery during their cooking. A swirl of a nondairy sour cream completes this hearty, warming soup.
As Ellen says, it is the season of Autter (not quite Summer or Autumn, but a blend of the two), and this soup is just right for it.
Cost Breakdown:
beans: $2
carrots, onion, celery: $2
garlic, Earth Balance, flour: $1
spices, herbs, paprika: $.50
sour 'cream': $1
Total to feed a family of 6:
$6.50
