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"Instant" Navy Bean Flour Soup




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original Recipe from www.waltonfeeds.com
Adapted by BL Olson







List of Ingredients




1 Cup Navy Bean Flour (Pinto, Lima or Garbanzo also will also work.)
4 Cups Water
1 Tablespoon Chicken Bouillon
1/8 teaspoon pepper
1/4 cup dehydrated onions or 1 small onion optional


Recipe



Grind the dry beans in a wheat grinder. Usually, 3/4 cup of beans will make 1 cup of flour.

Add the other dry ingredients to the bean flour.

Stir 1/2 cup of water into the bean flour until it is mixed then add the rest of the water or milk and heat it in a medium sized sauce pan, constantly stirring. As it reaches the boiling point it will thicken.

Boil it for about a minute.

If it gets too thick add a bit more water/milk until your soup thins down to what cream of chicken soup should be.

If it lacks flavor, add a bit more chicken bouillon.

Garnish with dry parsley flakes.

Serves 4.


BL's notes:
I start by saute-ing 2 diced large onions, 4 ribs of celery and some aromatics like garlic, celery seed, paprika, etc.

Then I add 2 large pitchers of water and let this come to a boil.

When it is hot, I take out 1 cup of the broth and slowly add it to a jar holding 2 cups of bean flour, whisking as I add the broth.

I then add another 1 cup of broth until I have a milk-like consistency.

I whisk this into the broth remaining in the pot and cook for 15 minutes.

Add smoke flavor for a western touch.

The kids like to add frozen corn as well.