Mixed Vegetable Bean Soup
| 1 cup (250 mL) | dried white or red kidney beans or other coloured beans, soaked | 1 cup (250 mL) | diced peeled rutabaga or white turnip | |
| 6 cups (1.5L) | chicken or beef stock | 1 cup (250 mL) | shredded cabbage | |
| 3 | strips of side bacon, cut into 1/2 inch (1 cm) pieces | 1 tsp. | chopped fresh thyme or 1/4 tsp. dried | |
| 1 | onion, coarsely chopped | 1/2 tsp. | freshly ground black pepper | |
| 1 | clove garlic, minced | 1/3 cup (75 mL) | long-grain rice | |
| 1 | stalk celery, diced | 1/4 cup (50 mL) | chopped fresh parsley | |
| 1/2 cup (125 mL) | dry red wine | 1/2 cup | low-fat yogurt | |
| 1 | scrubbed potato, diced | |||
| 1 | tomato, peeled and coarsely chopped |
Drain and rinse soaked beans.
Combine beans and 8 cups (2L) water in a large soup kettle or Dutch oven and bring to boil. Reduce heat and simmer, partly covered, for 40 minutes or until tender. Drain and rinse. Pour stock over beans.
Cook bacon in a skillet over medium heat until just crisp. Drain on paper towels. Remove all but 1 tsp. (5mL) drippings from pan. Cook onion, garlic and celery for 5 minutes or until onion is translucent. Add to beans.
Pour wine into skillet. Deglaze skilled by stirring to scrape up any brown bits. Pour into bean mixture.
Add carrot, potato, tomato, rutabaga, thyme and pepper; bring to a boil. Reduce heat and simmer, partly covered and stirring once or twice, for 40 minutes
Stir in rice. Simmer for 20 minutes longer or until rice is tender. Stir in parsley.
Ladle into warm soup bowls. Garnish each with yogurt.
Makes 8 servings, about 8 cups (2L)
| 1 cup (250 mL) | Whole bean Flour | 1tsp (5 mL) | baking soda | |
| 3/4 cup (175 mL) | granulated sugar | 1/2 tsp. (2 mL) | salt | |
| 1/2 cup (125 mL) | cornstarch | 4 | egg whites | |
| 1/2 cup (125 mL) | unsweetened cocoa powder | 1 1/2 cups (375 mL) | strong coffee, cooled | |
| 2 tsp. (10mL) | baking powder or gulten-free baking powder | 1/3 cup (75 mL) | corn syrup | |
| Frosting | ||||
Spray bottom only of nonstick 9-inch (2.5L) square cake pan with nonstick coating. Set aside.
Stir together bean flour, 1/2 cup (125 mL) of the sugar,cornstarch,cocoa, baking powder, baking soda and salt in a mixing bowl.
Beat egg whites until foamy in a separate bowl. Gradually beat in remaining sugar until stiff peaks form.
Whisk together coffee and cornsyrup in a small bowl and whisk into dry ingredients until smooth. Fold in egg whites until blended. Pour into prepared pan; spread to corners, smoothing top.
Bake in 350 F (180 C) oven for 40 minutes or until tester inserted into centre comes out clean. Cool in pan, or cool for 5 minutes in pan before turning out onto wire rack to cool completely. Spread Frosting over cake.
Makes 1 cake, 16 servings
