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Bakehouse Heartland Bean Flour Soup

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe from Whisper Mill

List of Ingredients

Soup/Sauce Mix:
1/2 c. Red Star nutritional yeast
2/3 c. white bean flour
1 t. sea salt
1/4 t. each paprika and celery seed
1/2 t. mustard (ground)
1 T. gf chicken-style broth powder or boulion cubes

To Make Soup/Sauce:
1 c. water
1/8 c. bac'un bits (optional) or 10 - 12 drops liquid smoke

For Variation:
1-1/2 c. diced veggies (onion, carrot, celery, potato)


Recipe

To prepare mix:
Mix all ingredients. Store in a glass jar.

To make soup:
Bring one cup water to a boil, reduce heat.

Stir in 3 T. of the mix and bac'un bit or liquid smoke, if using.

Cook 5 minutes, stirring occasionally.

To make sauce:
Follow instructions for soup, but use less water.

Variation: Saute diced vegetables until softened. Proceed with instructions for soup or sauce.

Author's Notes: Soup/sauce will thicken a little more as it cools. This chills and reheats well.