Basque Soup

Basque Soup

We made this soup in class last night. This is a vegetarian soup that should satisfy most carnivores. It is made with butter beans, tomatoes, corn and onions. Add vegetable broth and some milk and you have a rich and filling bowl of soup in no time at all. You can also make this soup vegan- we did in class last night- by using almond  milk in place of the dairy milk.

Basque Soup

1 c. chopped onions

1 1/2 c. chopped celery

1/4 c. oil

1/4 c. flour

3 c. milk*

1 (14 oz.) can diced tomatoes, undrained

1 can whole kernel corn, undrained

3-4 cans butter beans, drained and rinsed

3-4 cups water and 1T. paste-type vegetable soup base

or 3-4 cups vegetable broth

pepper to taste

hot pepper sauce to taste

shredded mild cheese, optional

 Sauté onions and celery in oil until tender. Stir in flour until smooth and add milk, stirring to keep lumps from forming. Stir over medium heat until milk has thickened and begins to boil. Stir constantly as mixture simmers for an additional minute or two. Add remaining ingredients, except cheese and bring up to a simmer. Adjust seasonings. Ladle into bowls and top with cheese, if desired. Serves 8-10.

Note: You can use almond, rice or soy milk in place of the dairy milk, if you like.