Bean soup recipe - back online!
7 Jan 2017 03:12 pm![[personal profile]](http://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
motorharpThis is an amazing bean soup I cobbled together from three different recipes of Mark Bittman (I highly recommend How to Cook Everything)
Things you need:
5 Tablespoon extra-virgin olive oil
1 large onion, chopped
2 teaspoons crushed garlic (about 4 cloves, and no, Mom, you cannot substitute garlic powder, ew!)
1 1/2 teaspoons salt
1 teaspoon fresh rosemary or thyme, depending on what kind of beans you use, rosemary goes REALLY well with white canellini beans
3 cups drained cooked beans, this tastes really great with 10-bean soup mix
2 cups cored, peeled, seeded, and diced tomatoes (canned are fine: include their juice)
4 to 8 cups vegetable broth (Imagine has no sugar added, and is my brand of choice)
2 carrots, peeled and cut in whatever shape you'd like in your soup
1 medium parsnip, PEELED (believe me folks, you do not want to try to eat these unpeeled) and cut up (the parsnip sweetness nicely balances out the acid of the tomatoes)
1 potato, sweet and/or Yukon Gold (or other non-baking potato potato)
1 celery stalk, cut up
1 bunch kale, stems removed and roughly chopped
The ability not to catch the kitchen on fire
Instructions
1. Heat 4 T oil in soup pot over medium heat. After a minute, add onion, half the garlic, and the salt. Cook until onion is soft, about 5 minutes.
2. Add the rosemary or thyme, beans, tomatoes, and all vegetables except the kale, and cook, stirring and mashing the tomatoes with your spoon, until the mixture is warm and the tomatoes begin to break down, about 10 minutes.
3. Add the 4 to 8 cups of stock (it should just cover the vegetables). Raise heat to med-high and bring to a boil. Turn the heat to med-low and simmer for 10 minutes.
4. Test vegetables for done-ness, figure out how much longer to cook them, and five minutes before they are done, stir in the remaining garlic, 1 Tablespoon olive oil, and kale. Sometimes I stir in the kale after the soup is done to minimize how much it is cooked to avoid turning it into slime.
5. Is the kitchen on fire? No? Good job! Eat your soup.
Things you need:
5 Tablespoon extra-virgin olive oil
1 large onion, chopped
2 teaspoons crushed garlic (about 4 cloves, and no, Mom, you cannot substitute garlic powder, ew!)
1 1/2 teaspoons salt
1 teaspoon fresh rosemary or thyme, depending on what kind of beans you use, rosemary goes REALLY well with white canellini beans
3 cups drained cooked beans, this tastes really great with 10-bean soup mix
2 cups cored, peeled, seeded, and diced tomatoes (canned are fine: include their juice)
4 to 8 cups vegetable broth (Imagine has no sugar added, and is my brand of choice)
2 carrots, peeled and cut in whatever shape you'd like in your soup
1 medium parsnip, PEELED (believe me folks, you do not want to try to eat these unpeeled) and cut up (the parsnip sweetness nicely balances out the acid of the tomatoes)
1 potato, sweet and/or Yukon Gold (or other non-baking potato potato)
1 celery stalk, cut up
1 bunch kale, stems removed and roughly chopped
The ability not to catch the kitchen on fire
Instructions
1. Heat 4 T oil in soup pot over medium heat. After a minute, add onion, half the garlic, and the salt. Cook until onion is soft, about 5 minutes.
2. Add the rosemary or thyme, beans, tomatoes, and all vegetables except the kale, and cook, stirring and mashing the tomatoes with your spoon, until the mixture is warm and the tomatoes begin to break down, about 10 minutes.
3. Add the 4 to 8 cups of stock (it should just cover the vegetables). Raise heat to med-high and bring to a boil. Turn the heat to med-low and simmer for 10 minutes.
4. Test vegetables for done-ness, figure out how much longer to cook them, and five minutes before they are done, stir in the remaining garlic, 1 Tablespoon olive oil, and kale. Sometimes I stir in the kale after the soup is done to minimize how much it is cooked to avoid turning it into slime.
5. Is the kitchen on fire? No? Good job! Eat your soup.
