Hearty Bean Soup

I know! I know! I haven’t been keeping up with the blog! To be honest, after all the meals I cooked over Christmas and New Years, I kind of got burnt out on everything. Sorry about that! I will try to be better! Also…there may be a few changes in this blog this year. I think I will take my camera along on some excursions and just come show you what I see on some days. This way, I am not in the kitchen all the time with my camera!

My sweet friend, Sue, had surgery last week and I wanted to make some soup for her. I thought I would try something new and this is what I came up with! I will let you in on a little secret…I have never used dry beans before! Ever. So…this was a new experiment for me. I just got a mix of 1 1/2 pounds of mixed dried beans ( mine had pinto, kidney, northern, lima, split peas, and a little bit of pearl barley). I threw them in a pot and covered them with water and let them sit, covered in the water, all night. In the morning, I simply drained them and then just started adding a little of this and a little of that until I liked how it looked!  TA-DAHHHHHH!

Just a thought….if you want to add ham or sausage, I certainly think it would be a good thing! Also…if you don’t have fresh herbs in your garden like I do, go ahead and use dried…just be sure not to overpower the soup, as the dried herbs are much more potent/intense than the fresh. 🙂

 

Great, healthy soup for a cold day!

Great, healthy soup for a cold day!

Hearty Bean Soup

1 1/2 pounds dried beans, soaked overnight and drained

4 Tbs olive oil

4 Tbs butter

1 large onion, diced

6 carrots, peeled and chopped

6 stalks celery, peeled and chopped

10 cups vegetable broth

fresh oregano, chopped (about 1 tsp?)

fresh thyme, pulled off the stem (about 2 tsp?)

a few sage leaves, chopped (1/2 tsp?)

3 bay leaves

salt and pepper to taste

grated parmesan  and a sprig of thyme to garnish top

In a large soup pot, saute the onion in olive oil and butter for 3 minutes. Add thyme, oregano, and sage. Cook 2 more minutes. Add the carrots and celery and cook 2 more minutes. Add the beans, broth and bay leaves. Bring to boil then reduce to a simmer and cook for an hour or until beans are tender. Season with salt and pepper. Before serving, shave some parmesan slices onto the top of the soup and add a sprig of fresh thyme.

What did I love about this recipe? It was fun to use the dried beans…I will definitely use them again!

What didn’t I love about this recipe? Nothing…it was so easy and delicious!

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