We got home late tonight, but I wanted something to eat and to use up the leftover navy beans I hadn't used in the baked beans, so I made A BEAN SOUP WITH DULSE.
Ingredients
1 large — chopped onion
2 Tblsp. — olive oil
1 bulb — chopped garlic
1/2 tsp each — cumin seeds and turmeric
1/2 — crumbled dry red pepper (or 1/4 tsp red pepper flakes)
1/2 tsp horseradish powder or fresh horseradish
1 bag — mixed frozen vegetables (corn, green beans, peas, and carrots)
4 cups — cooked navy beans (or 3 cans beans)
4 cups — water (use leftover potato-cooking water if you have it)
1/4 cup — nutritional yeast flakes
1/4 cup — dulse flakes
2 Tblsp. — miso, after cooking, mixed with a little water
1 tsp — tamari, at end
Juice of 1 squeezed lemon, before serving
Method
Saute one large chopped onion in a couple of tablespoons of olive oil, adding in a bulb of chopped garlic, half a teaspoon each of cumin seeds and turmeric, and half of a crumbled red pepper, or a quarter teaspoon red pepper. I also added half a teaspoon of horseradish powder because I saw it and had forgotten I had it.
