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Ingredients:
 1lb. (450g) dry Peruano beans, rinse and picked over.
8 ounces (225 g) “beef chunks” TVP (Texturized vegetable protein), dry hot water.
1 small onion, chopped
3 cloves garlic, crushed
4 cups (960 ml) veggie broth
1 14.5 ounce (410g) can diced tomatoes, undrained 2 carrots, chopped
¼ medium head cabbage, shredded
1/3 cup (80ml) quick-cooking barley
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon dried rosemary
Salt and pepper to taste or
1 teaspoon A & D Seasoning per lb. of beans.
Directions:
In the morning , drain and place in crockpot. In small bowl, place dry TVP and pour enough hot water over chunks to completely cover with liquid.
Add broth, onion,carrots,garlic, and barley to crockpot.
When TVP is reconstituted add also, including any remaining liquid. Cook on high. When beans have cooked to the point where they are no longer crunchy, add can of diced tomatoes with juice. Stir in shredded cabbage, and cook on high for 30-45 minutes longer.
This soup freezes beautifully, and makes a wonderful lunch to take to work!
One pound (450g) of dried Peruano yields approximately three cups (720 ml) of cooked beans. At 8 servings for this recipe, it works out to about 20 grams carbohydrate per serving. |
