Cumin Bean Vegetable Soup

This soup starts with the leftover sauce from my Shredded Cumin and Cilantro Beef, so warning: Don’t start making the soup until you’ve made the Shredded Beef with Cumin and Cilantro recipe!

Cumin Bean Vegetable Soup (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, low-carb)

Cumin Bean Vegetable Soup (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, low-carb).

Now that you’ve enjoyed the Ciabattas with Shredded Beef with Cumin and Cilantro, you should have a few cups of sauce left over. But what to do with them!? Let’s make a soup! This soup is refreshing and bright, and very hearty. I use adzuki beans for their unique, sweet flavor, but you are welcome to use any bean you’d like in this Cumin Bean Vegetable Soup.

2 1/2 C leftover pureed sauce from Shredded Beef with Cumin and Cilantro

2 C beef broth

4 C vegetable broth

3 Tbsp cumin

2 Tbsp granulated garlic powder

1/2 tsp ascorbic acid

1 tsp salt

4 C leeks, halved lengthwise, then sliced thin (white parts only)

2 Tbsp butter

1 C carrots, diced

1 small zucchini, diced

3 C cooked adzuki beans + 2 C reserved liquid from cooking beans

1/4 C cilantro, minced, packed

  • In a medium heat pan, saute leeks in butter to allow for some caramelization.
Caramelizing Leeks for Cumin Bean Vegetable Soup (photo)

Caramelizing Leeks for Cumin Bean Vegetable Soup

  • Add leeks and all other ingredients except cilantro to large stock pot.
  • Bring to a boil and reduce to simmer. Simmer for 10 minutes, or until vegetables reach desired doneness.
  • Remove from heat and mix in minced cilantro.
  • Serve hot.

AMINE BREAKDOWN:

Very Low Amine: cumin, garlic powder, garlic powder, salt, leek, carrot, zucchini, adzuki beans + cooking liquid, cilantro

Low Amine: cumin, leftover pureed sauce from Shredded Beef with Cumin and Cilantrobeef brothvegetable broth, butter

Roasted Beets and Carrots with Feta and Cumin Vinaigrette

Low-amine roasted carrots and beets with feta and a cumin vinaigrette (low-amine, gluten-free, soy-free, vegetarian) photo

Low-amine roasted carrots and beets with feta and a cumin vinaigrette (low-amine, gluten-free, soy-free, vegetarian)

Beets are a favorite of my root vegetables, and though I love the simplicity of boiling them, I find that their best, richest qualities come out when roasted. This low-amine beet and carrot salad has a earthy, nutty quality that is highlighted with the bright flavors of feta, cumin, and parsley. This recipe originally comes from A New Turn in the South.

4 small/medium beets, washed, trimmed, and quartered

4 large carrots, cut into 1 1/2″ segments

1/6 lb feta cheese (about 1/4 C, crumbled / omit for vegan/paleo)

2 Tbsp Italian parsley, minced

1 Tbsp safflower oil

Salt & Pepper, to taste

Sauce:

1 1/2 tsp cumin seed, toasted in a dry pan

1/4 tsp ascorbic acid

1/4 tsp ground cumin

1/2 tsp dry mustard powder

1 Tbsp unsweetened cranberry juice

1 tsp water

2 Tbsp safflower oil

  • Preheat oven to 400 degrees Fahrenheit.
  • Wash and trim off ends of carrots and beets.
  • Quarter beets, and cut carrots into 2″ segments.
  • On a cookie sheet or in a roasting pan, drizzle oil over beets and carrots, and sprinkle with salt and pepper. Toss together well.
About to roast beets and carrots (photo)

About to roast beets and carrots

  • In a dry pan, toast cumin seeds. Pour into a ramekin, and partially crush (I use the back of a spoon for this). Add mustard powder, ground cumin, ascorbic acid, cranberry juice, and water. Mix together until ascorbic acid is dissolved. Add oil.
  • Put beets and carrots in oven for 30 minutes, uncovered.
  • Remove from oven and transfer to a large bowl. Gently toss with parsley and half of the dressing.
In block form, this is how much feta cheese you will need for the low-amine salad. (photo)

In block form, this is how much feta cheese you will need for the low-amine salad.

  • When serving, plate beets and carrots with feta crumbled on top. Drizzle with remaining sauce.
  • Serve.
AMINE BREAKDOWN:
Very Low Amine: beets, carrot, parsley, salt, black pepper, cumin, ascorbic acid, water
Low Amine: feta, safflower oil
Very High Amine: mustard powder, cranberry juice

Related articles

Low Amine “Stuffed Jalapenos” Substitute

Cream cheese stuffed jalapeno substitute with zucchini (photo)

Cream cheese stuffed jalapeno substitute with zucchini

I love stuffed jalapenos. But they’re quite off limits, since jalapenos are peppers, and peppers are very high in amines. To remedy this lack of stuffed jalapenos in my life, I decided to make a low amine stuffed jalapeno that is made with zucchini instead, carved like little boats. I try to get smaller zucchini so that I can cut them in half lengthwise and then in half again, and carefully use a spoon (a grapefruit spoon is perfect for this) to dig out a trench in the zucchini. To add the kick that I’d be missing, I utilize a much hotter pepper, but in a smaller quantity, giving these cream cheese stuffed zucchini appetizers a kick like their original jalapeno predecessors. For vegans, you can also substitute the cream cheese with Tofutti. It works just as well.

This recipe was for a large party, and makes 48 stuffed zucchini snacks. Scale down if for a smaller party/dinner.

2 C cream cheese (or Tofutti)

4 tsp cumin

2/3 C onion, minced (I pulse mine in a food processor)

1/2 C cilantro, minced

1 tsp salt

1 tsp black pepper

1/4 habanero (or 1/2 Thai bird chili, for a milder flavor), seeded and minced very finely. Be sure to wear gloves when handling habanero peppers.

12 small zucchini

Pick zucchini that are small.

Pick zucchini that are small. 6″ or under.

  • Mix everything but the zucchini together in a large mixing bowl.
  • The cream cheese mixture is better if you can leave it in the fridge overnight, so make the cream cheese mix the night before if possible. If not, that’s okay, it will just be 10% less awesome.
  • Preheat oven to 375 degrees Fahrenheit.
  • Slice zucchinis in half lengthwise and then in half again, and carefully use a spoon (a grapefruit spoon is perfect for this) to dig out a trench in the zucchini.
Cream cheese stuffed jalapeno substitute with a zucchini trench (photo)

Cream cheese stuffed jalapeno substitute done by carving out a zucchini trench.

  • Fill trenches with a heaping scoop of cream cheese mixture.
  • Arrange cream cheese stuffed zucchinis on a cookie sheet.
  • Bake for 15 minutes, or until cream cheese is well browned on the top.
  • Serve hot.
AMINE BREAKDOWN:
Very Low Amine: cumin, onion, cilantro, salt, black pepper, zucchini
Low Amine: cream cheese (or Tofutti)
Very High Amine: habanero, Thai bird chilie
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