This would be my less-meatarian version of Foster’s Market’s Chicken Chili with Navy Beans. Yeah, I just left out the chicken and used more beans. Rocket science.
I know you thought I was Johnny One Note with Mr. Mark Bittman. I know, I talk about him ALL. THE. TIME. But I do have other cookbook crushes.
Foster’s Market recipes are not what I’d call weeknight friendly (too many ingredients) but nearly every single one has been a must-repeat. Especially the soups, salads, and cakes. I believe there are a few Foster’s Market books out now, but this is from the first, The Foster’s Market Cookbook.
A few notes on this recipe:
#1 It has a nice kick, but the kids thought it was too spicy, so they wouldn’t touch it past the first bite. I might crank down the spice next time. If I feel like sharing.
#2: As with the other Foster’s Market bean soups, I’ve found that, while excellent, the spices and flavorings can get a little overwhelming. I think I’d lessen amounts on all the spices, the salt, and especially the Worcestershire.
#3. My beans took way, way longer to cook than the recipe calls for.
#4. Obviously, if you want to be strict vegetarian/ vegan, you would use veggie broth for this soup instead of the chicken broth it calls for and sub veggie Worcestershire sauce or soy sauce.
I may have to less-meatify some more Foster’s Market recipes, since they are all so good. What’s the vegetarian answer to chicken salad, ’cause it’s got some awesome versions?