BBQ Recipes: BBQ Soup - The Vegetarian Speaks

As some of you may know, my son has recently announced that he has become a vegetarian. I still haven't found the reason for his sudden conversion, but he's sticking to it. To be completely honest, he started out vegan, but he when he was presented with a Junior's cheesecake his abandonment of eggs and dairy suddenly went out the window. I can't say that I blame him for that.

Continuing the soup theme and in honor of my son, here's a vegetarian version of barbecue soup. I know - this has absolutely nothing to do with real barbeque. Humor me won't you?

This recipe comes to us from the folks over at Soy Beginnings.

BBQ Soup

Ingredients:

• 1 tsp Soy Beginnings Oil
• 1 cup chopped onion
• 1 cup chopped green pepper
• 2 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• 1/4 tsp ground cloves
• 3 cups water
• 1 can (28 oz) tomatoes, chopped, with liquid
• 1 Tbs molasses
• 1 Tbs brown sugar
• 2 tsp Worcestershire sauce
• 1 can (15 oz) soybeans, drained & rinsed
• 1 can (15 oz) garbanzo or pinto or cannellini beans

Directions:

• Heat the Soy Beginnings Oil in a large nonstick pan
• Saute the onion, green pepper and garlic until tender
• Add the chili powder, cumin, paprika, cinnamon and cloves; stir to coat
• Add the remaining ingredients and mix well
• Bring to a boil, then reduce heat and simmer, partially covered, for at least 30 minutes
• Puree 2 cups of the soup in a blender and stir back into the pot before serving

Yield: 8 servings