Beyond Ground Beef Potato Soup

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BEYOND GROUND BEEF POTATO SOUP

Wow. This soup was a journey. It was worth it though!

Feeds a crowd

• If you don’t have an extra-large soup pot, then cut this recipe in half.

8 c. water

2 T. salt

1/4 t. celery seed

2-1/4 lbs. red skin potatoes, scrubbed well, eyes removed and diced into 3/8 inch cubes (keep the skins on)

2 c. diced sweet onion, 3/4 inch squares

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2 T. extra virgin olive oil

16 oz. BEYOND BEEF PLANT-BASED CRUMBLES

salt, pepper and garlic powder to taste

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2 T. extra virgin olive oil

12 oz. pkg. froz. cauliflower – remove from pkg. – soak in hot water to able to cut into bite size

12 oz pkg. froz. brussel sprouts – remove from pkg. – soak in hot water till able to cut from end to end into 4ths

15.5 oz. can Bush’s cannelini beans (white kidney beans), including liquid

salt and pepper

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28 oz. can petite diced tomatoes, including liquid – I used Lucky’s Market brand

12 oz. can tomato paste – I used Gia Russa brand

15.25 oz. can whole kernel corn by Freshlike, including liquid

DR. WT. 4 oz. can mushrooms stems and pieces including liquid by Pennsylvania Dutch

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1/4 c. vegan yeast aka nutritional yeast – I used Bob’s Red Mill brand

1/4 c. dark brown sugar

1 T. garlic powder

1 T. smoked paprika

1 T. ground fennel seed

1/4 t. celery seed

1/4 t. red cayenne pepper

1 T. salt plus to taste

lots of fresh grind black pepper

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13.5 oz. can GOYA Coconut Milk, at room temperature

1 t. guar gum powder (thickener)

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1 – Combine water, salt, celery seed, potato cubes and onion in large saucepan. Bring to boil. Reduce heat to a slow boil (about medium-low), and cook till potatoes are tender. It won’t take long, about 7-10 minutes if the potatoes are cut into 3/8 inch cubes. Remove from heat and set aside. Keep them in the water; that’s our soup broth.

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2 – In extra-large skillet, over medium-high heat, melt olive oil.

Pinch off pieces of BEYOND GROUND, place in oil, then saute, breaking them into bite size crumbles – stirring almost continuously.

Cook till browned on most sides, being careful not to cook them too crispy (they will brown up nicely, but they’ll also burn quickly when they reach the browned point).

Sprinkle with salt, pepper and garlic powder. Stir to disperse evenly. Lift with slotted spoon to extra-large soup pot.

Save the skillet ‘as is’ for your next step.

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3 – In the same skillet that you cooked the BEYOND GROUND BEEF pour 2 additional tablespoons extra virgin olive oil. Turn heat to medium and heat till sizzling hot.

Place cut brussel sprouts and cauliflower in skillet. Saute till browned on some sides.

Add whole can cannelini beans. Stir well to distribute. Salt and pepper to taste.

When heated through, transfer contents to the extra-large soup pot with the BEYOND BEEF crumbles.

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4 – To the extra-large soup pot add: tomatoes, paste, corn and mushrooms, stirring well, being especially cognizant of smoothing the paste evenly into the pot.

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5 – Next, add yeast, brown sugar, garlic, smoked paprika, ground fennel seed, celery seed, red cayenne pepper, salt and pepper. Stir well to evenly disperse.

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6 – Now, in a jar with a tight-fitting lid, pour entire can of coconut milk at room temperature.

Add 1 level teaspoon guar gum powder, pushing it beneath the surface with a fork.

Cover jar tightly, roll the jar around, then shake vigorously up and down for about 30 seconds.

Set aside for about 10 minutes, unopened, while soup continues to cook.

Pour thickened coconut cream into soup pot and stir till thoroughly incorporated.

Heat through, adjust for salt.

Serve with croutons or not.

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Notes: Red skin potatoes when cooked are creamy, so be careful not to overcook them.

The coconut milk must be at room temperature to prevent curdling of the soup.

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