You may be tempted to add carrot. Don’t. The sweetness isn’t right for this soup and it will disappoint.
- 1 pound dried beans (navy, pinto, white beans of choice)
- 1 medium onion, diced
- 2 stalks celery, chopped rough
- 2 teaspoons dried thyme (or fresh, use a bit less)
- 1/2 teaspoon rosemary
- 1 bay leaf
- 4 cloves garlic, chopped
- 2 links Tofurkey vegan Italian sausage, chopped coarse
- 1 tsp. crushed red pepper
- 1 tbsp. vegetable oil for sauteeing (not extra-virgin olive oil. It will smoke and turn bitter)
- Juice of one lemon
- 1/2 tsp. liquid hickory smoke flavor
- enough salt
Sautee veggie sausage, onion, celery, thyme, rosemary, and red pepper in veg. oil in a dutch oven (or open pressure cooker) until vegetables are translucent and sausage begins to crisp. Sprinkle with salt to draw out moisture in the beginning. Add garlic near the end of cooking and stir frequently.
Add 5 cups of water, bay leaf, and a fuckton of salt.
- If using pressure cooker-bring to pressure, turn heat to low, and cook 25 minutes. Release pressure, check bean tenderness and water level, and return to pressure for another 20 minutes or so. Let your experience guide you. If you have none, don’t worry about overcooking. Allow pressure to release naturally at end of cooking time.
- If simmering on stove top-bring to a boil, reduce heat and cover loosely. Stir occasionally. Simmer at least an hour and a half, adding time (and water, if necessary) until beans are very tender.
Take potato masher and mash beans until at least half of them are pureed and have thickened the soup and made it creamy. Stir vigorously and add first the lemon juice, then the hickory smoke liquid. Check for saltiness and add if necessary.
Serve with extra virgin olive oil to drizzle, black pepper, and pass parmesan.