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Cauliflower Pinto Bean Soup

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe by BL Olson

List of Ingredients

4 cups cauliflower florets (broken into largish pieces)
2 gold potatoes (peeled)
4 small carrots cut into thin rounds
1 cup ripe tomatoes, sliced
garlic granules or fresh minced garlic
water
1/2 - 3/4 cup of pinto bean flour
salt & pepper to taste
onion powder
cumin
paprika
fresh sage (leaves only)




Recipe

Trim any browned spots from the cauliflower and break into pieces.

Add potatoes, carrot rounds, tomatoes, sage and garlic.

Cover with water and turn on the rice cooker.

Allow to boil on high until florets are soft and break apart. Carrots and potatoes should also be fork tender by this time.

Puree the vegetables with an immersion blender or by pouring into the food processor.

Add 2 more cups of water to replace that which boiled away during the steaming.

When the water comes to a boil again, add the bean flour a little at a time, stirring vigorously to blend.

Leave on high so the flour cooks and the soup thickens.

Season to taste with salt, pepper, onion powder, cumin, paprika and sage.

Serve hot.

Freezes well and reheats nicely. Great for a damp day.

Author’s Notes: Yesterday at one of the local shops there were bags of precut cauliflower a little past best for $1.50 so Keith brought home 2. I came up with this to use part of one today so you can image how big the bags are. The tomatoes were also a mark down from the store and were the strawberry variety, so I just cut them in halves and tossed them with the rest of the vegetables in the rice cooker. The interesting thing about this soup is its consistency. Reminiscent of Cauliflower Cheese Soup, this one uses Pinto Bean Flour for a lovely thick consistency and a smooth mouth feel. Preparing it in the rice cooker saves heating up the house