I'm making a bean soup for my family for Christmas Eve. I can't add heat because my family can't take it. I have people with milk allergies, so this must be not just vegetarian but vegan. Also, I'd like the keep the sodium low.
- Hurst's 15 Bean Soup Blend (skipped the seasoning)
- 2 cups vegetable broth
- 2 cups water
- 2 onions
- 2 green Bell Peppers
- 2 cans diced tomatoes with green chiles
- 2 cans green chiles (mild)
- 3 carrots
- Cumin
- Thyme
- Bay Leaves
- Sage
- Rosemary
- Black pepper
- 2 Tbs soy sauce
- 3 cloves garlic
- 1 cup vermouth
I ran all the ingredients through my InstantPot. I did the beans on their own and then took a a cup and a half of the beans an blended them until they were smooth. After the two batches cooked in the InstantPot, I put all the ingredients into my enameled Dutch oven in the oven to reduce and fortify the flavor.
It's bland. What can I add to make this bean soup tasty?
bon appetit
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