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Advice about flavoring a vegan fifteen bean soup
Posted on 1/10/22 at 8:10 pm
Posted on 1/10/22 at 8:10 pm
I’m going to be making a large batch of fifteen bean soup, reserving some of the beans for a small pot of vegan soup.
I’ll be using ham hocks and smoked sausage in the one version, but not sure what to add to the vegan soup for some zip. Maybe I’m showing my carnivore tendencies, but will the vegan version taste good with just beans, the trinity, garlic, rotel, and maybe a bit of carrot, and herbes de Provence? And a seasoning blend.
I’ll be using ham hocks and smoked sausage in the one version, but not sure what to add to the vegan soup for some zip. Maybe I’m showing my carnivore tendencies, but will the vegan version taste good with just beans, the trinity, garlic, rotel, and maybe a bit of carrot, and herbes de Provence? And a seasoning blend.
14
Posted on 1/10/22 at 8:12 pm to Darla Hood
What is the base? Homemade broth?
Posted on 1/10/22 at 8:24 pm to KosmoCramer
I was thinking I’d add some Better than Bouillon Vegetable Base to water. 
Posted on 1/10/22 at 8:24 pm to Darla Hood
Maybe some liquid smoke to mimic the smokiness of the pork?
Posted on 1/10/22 at 8:25 pm to pussywillows
Hmm, I might even have some. I feel dumb for not knowing how to make something flavorful without meat!
Posted on 1/10/22 at 8:26 pm to Darla Hood
A few bay leaves
Posted on 1/10/22 at 8:29 pm to L Boogie
Another good idea! Might have to make a grocery store run, since the liquid smoke I have is um probably ten years old. 
Posted on 1/10/22 at 8:29 pm to Darla Hood
I'd consider a homemade vegetable broth.
Posted on 1/10/22 at 8:31 pm to Darla Hood
There's not much that doesn't taste better with a few healthy shakes of Tony's
Posted on 1/10/22 at 8:31 pm to KosmoCramer
quote:I have a bunch of asparagus ends in the freezer for making stock, but that doesn’t sound good in bean soup!
Homemade broth?
Posted on 1/10/22 at 8:36 pm to KosmoCramer
You’ve convinced me to make a homemade vegetable broth.
And TigerFanatic, there will be some Tony’s in the beans.
And TigerFanatic, there will be some Tony’s in the beans.
Posted on 1/10/22 at 8:50 pm to Darla Hood
quote:
fifteen bean soup
Beano!
Posted on 1/10/22 at 8:52 pm to Darla Hood
quote:
You’ve convinced me to make a homemade vegetable broth.
This is the way to go. Onions, garlic, bay leaves, carrots, and broccoli stalks.
Posted on 1/10/22 at 8:54 pm to Darla Hood
In the Mosquito Supper Club book, she starts almost every stew/soup type dish by cooking down onions in oil for 30+ minutes and then covering and smothering.
Example:
Sometimes she does this with a roux in the pot first. Sometimes just oil. Sometimes celery or bell pepper is involved. Etc.
But this seems to be her go-to way to creating deep flavor bases.
Example:
quote:
Warm large heavy-bottomed pot over medium heat, add oil. Add onions and cook, stirring occasionally, for 30-45 minutes.
Reduce heat to lowest setting and cover. Let smother for ~20 minutes until they are so soft they've lost their bite. Crush tomato into the pot, cover, and smother for 20 more minutes.
Sometimes she does this with a roux in the pot first. Sometimes just oil. Sometimes celery or bell pepper is involved. Etc.
But this seems to be her go-to way to creating deep flavor bases.
Posted on 1/10/22 at 8:54 pm to Darla Hood
Mushrooms, root vegetables, or tomatoes?
Channel some vegetable soup vibes. A classic miropoix is a good start.
Channel some vegetable soup vibes. A classic miropoix is a good start.
Posted on 1/10/22 at 8:56 pm to Btrtigerfan
Mushrooms were going to be my next suggestion. Deeply cooking down some mushrooms will make a good umami base. Some people even blend mushrooms and use it that way.
Roasting vegetables is another idea. Mushrooms, onion/shallot, garlic, carrot, etc. that have been nicely roasted should be super rich in flavor.
Roasting vegetables is another idea. Mushrooms, onion/shallot, garlic, carrot, etc. that have been nicely roasted should be super rich in flavor.
Posted on 1/10/22 at 9:05 pm to LouisianaLady
I love this group, thank all of y’all for some really helpful suggestions. 
Posted on 1/10/22 at 9:06 pm to Darla Hood
Add some ham for flavor
This post was edited on 1/10/22 at 9:08 pm
Posted on 1/10/22 at 9:06 pm to Darla Hood
Tomatoes and rather than Tony's, a couple of dried Chipotle's and a dried ancho pepper to give it some smokiness. Let those simmer for at least 30 minutes before removing.
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