Recipe #4: Snow Day Bean Soup

So, there is a giant blizzard in the Midwest and my office was closed today.  Not counting the 1/2 a bottle of vodka in my freezer leftover from my birthday 4 months ago and way too many bottles of hot sauce, these were about all the ingredients that I had.  Old-timey bean soup recipes usually call for animal hocks, hooves, tails, or "frames" which I think is just another word for carcass.  I used liquid smoke which adds a rich and meaty flavor that makes it seem traditional.  If the soup doesn't warm you up, the after effects of the beans and the cabbage will- hee hee! 

10 c. cold water

2 c. (1 lb) bagged mixed soup beans without seasoning, rinsed and picked over

1 small head green cabbage, chopped into shreds

1 large yellow onion, chopped

5 cloves garlic, minced

3 Tablespoons Better Than Bouillon Vegetarian Soup Base (I used the "No Chicken" kind) 

1/2 Tablespoon Bragg's Liquid Aminos (tamari or low sodium soy sauce work fine)

1/2 Tablespoon liquid smoke

Freshly ground pepper to taste
Few drops of Sriacha or other hot sauce to taste (optional)

In a large heavy bottomed stock pot, combine beans, water and bouillon and set over a high flame.  Add all other ingredients and stir well.  Wait until soup comes to a very low boil and then reduce the heat to medium-low.  Simmer for 3-4 hours with the lid on.  Stir soup about every half hour.  If it comes to a boil again, reduce heat to low prevent beans from bursting.  Check beans to see if they are done- should be tender not firm- and remove from heat. Adjust seasonings and replace lid.  Set aside for at least 10 minutes to cool a little before serving.  This is one of those soups that is going to be even better the next day.  Since there is so much of it, it may be a good idea to freeze portions for later.  I think it will be quite cozy hanging out in my freezer next to the vodka.