I Bean Making Soup

I couldn’t make lunch with my friend 😦 so I made soup. I had a mixed bag of legumes from my local Italian specialty store, but feel free to mix and match from the pantry. Use what you got – beans, barley, lentils, they all play nice.


And give yourself plenty of lead time. Beans sit on the shelf a while, sometimes years. I cooked this soup three hours and it could have gone longer. It freezes well too.

If you want some extra thickness, purée 2-3 cups and stir back in the pot. We were big babies as kids and refused beans with skin. My mother puréed the whole – baby food for her babies.

Ingredients

2 cups of mixed legumes (look for a package in the bean and/or soup aisle)

1 big onion, chopped

2 carrots, chopped

2 parsnips, chopped

2 stalks of celery (or the heart!), chopped

3-4 nuggets garlic, chopped

15 oz can Diced tomatoes

Veg or olive oil

2 bay leaves

Salt & pepper

In large heavy soup pot, warm 2 tablespoons oil over medium heat. Add onion, carrots, parsnips and celery. Season with salt & pepper. Soften 5-8 minutes. Add garlic, cook 2-ish minutes. Add tomatoes, bean mix, bay leaves and 6 cups of water. Bring to boil, then lower heat and simmer 2-3 hours. Add 2 or more cups of water as it gets absorbed. Season with salt and pepper.

Note: most of my salting takes place at the end with this soup. Don’t eat bay leaves.

Eat – B

 

 

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