Vegan Cornbread Bean Bisque

by Sarah on October 4, 2012 · 5 comments

I hate to brag, but my Green Chile Cornbread Hummus was flippin’* fantastic.

*flippin’ [adverb]: so much so that you (or your tastebuds) feel the need  to do backflips to emphasize your point….if you could actually do a back flip, of courseAnd yet, following a trip to both Trader Joe’s and Costco (thinly veiled as a “necessary trip to Richmond to complete Nutty Butter paperwork”), the last thing I needed was more hummus.

So I did the only logical thing. I turned it into soup.

Luckily for me, my roommate, Rach has been making lots of soup lately, and the dregs of unused vegetable broth were taking up valuable space in our fridge.As were the massive amounts of bell peppers I bought on the aforementioned trip to Costco.Combine one of those bell peppers–chosen solely because it looked the closest to a wrinkly (but I would still eat you because I refuse to waste food) ‘death’–—with a red onion whose origins I’m sad to say I couldn’t even begin to tell you, but I believe it originated in a “Holy bejeezus, that onion is HUGE!” moment at Whole Foods and ended with a “How am I ever going to use this all?” quandary in my kitchen.

Add a shimmy and a shake*…

*also known as ‘steam’ and ‘simmer’…and finally allow the immersion blender–who I suddenly want to call Bob?–to get his claws blade into something besides an oatshake.

Stir in a few extra green chiles. (Obviously).

And that, my little smartypants (plural)*, is how you turn hummus into completely vegan, (no cream)-y bisque.


Vegan Cornbread Bean Bisque

(Makes about 5 cups or so…depending on how much you eat straight from the pot)

  • 1 recipe Green Chile Cornbread Hummus (minus whatever you have already eaten :))
  • 2 cups vegetable broth
  • 1/2 cup finely diced red onion
  • 1 cup finely chopped orange or yellow bell pepper
  • 3 Tbsp. diced green chiles (mild or hot)
  • 1/2 Tbsp. cinnamon
  1. In a medium sauce pan, combine onion, bell pepper, and cinnamon.
  2. Saute vegetables in a smidge of oil, or steam in water, until very soft.
  3. Stir in hummus and vegetable broth, and bring to a boil.
  4. Reduce heat and, using an immersion blender, process until (relatively) smooth.
  5. Stir in green chiles.
  6. Simmer and reduce to desired thickness.

The only problem?

With the accidental success of this recipe, I can’t tear my experimental eyes away from the OTHER hummi* in my fridge…

*hummi [noun]: plural form of hummus

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Fran@ Broken Cookies Don't Count October 4, 2012 at 6:46 am

This sounds so good and I’m starting my Autumn soup frenzy. I’ll give this one a try!

Laura @ Sprint 2 the Table October 4, 2012 at 8:33 am

Ha! I had my immersion blender out last night too. This is too cool… I made a chickpea soup last year that was like hummus last winter. Clearly this is genius… not bean cooking involved! 😉

Heather @ Better With Veggies October 4, 2012 at 9:59 am

Reusing leftovers to create something new ranks very high in my book – it’s kinda like food recycling, right?! Hummus to soup = excellent!

Brittany @ Delights and Delectables October 4, 2012 at 11:41 am

I love everything about this… leftovers..soup..immersion blender! I love your thinking! 😉

Claire @ Live and Love to Eat October 4, 2012 at 12:51 pm

I think the immersion blender is far unappreciated!

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