There is nothing more nourishing than a bowl of warm vegetable bean soup on a chilly autumn evening! This simple soup can be made in about 30 minutes, perfect if you are crunched for time on a busy weeknight. I like to keep small containers of cooked beans in my freezer so I can pull them out and whip something up in a hurry! You could of course use canned beans, and if you do, the best brand to buy is Eden Organic. They use BPA-free cans and also cook kombu seaweed in with their beans, which helps to make them more digestible.
If you are not yet in the habit of cooking beans from scratch, here is what I do: after the kids go to bed I will sort through a couple of cups of dry beans (usually about 4 cups) and pick out any rocks or clumps of dirt, then rinse the beans in a colander. Then I place them into a large glass bowl and cover them with a few inches of warm water. Be sure to add enough water! Whenever I ask Tom to soak beans or nuts, he never adds enough water and in the morning they will have all expanded and be exposed to air. He's learning, slowly. ;-)
If they need more water, just add more. Around 3pm the next day I will drain off all of the water, rinse the beans, and place them into an 8-quart stockpot. Then I cover them with water, add a small strip of kombu, and bring to a boil. Then cover the pot, reduce the heat to a simmer, and cook until tender. Most beans take around 1 hour. Now you have cooked beans to use in soups, stews, enchiladas, and coffee cakes! Let the beans cool, then place them into jars, cover with bean cooking liquid, and freeze or refrigerate.
I use Homemade Chicken Stock in this recipe, in fact, I like to keep a few quart jars of stock in my freezer at all times. You could also use a homemade vegetable stock if desired. Try the mushroom-veggie stock recipe from our new cookbook!
2 tablespoons extra virgin olive oil
1 large onion, chopped
3 stalks celery, chopped
1 small butternut squash, peeled, seeded, and cubed
8 cups chicken or vegetable stock
2 to 3 tablespoons chopped fresh rosemary
3 to 4 cups cooked cannellini beans
2 to 3 cups chopped kale
freshly ground black pepper and sea salt to taste
Heat a 6-quart pot over medium heat. Add the olive oil, then add the onions; sauté for 5 to 10 minutes. Then add the celery, butternut squash, stock, and rosemary. Cover and simmer for about 15 minutes, or until the squash is tender.
Then add the cooked beans, chopped kale, pepper, and sea salt. Simmer for another 3 to 4 minutes. Taste and adjust salt and seasonings if necessary. Serve and enjoy! Source: www.NourishingMeals.com.
|Rosemary growing in our garden|
More Soup Recipes:
Healing Chicken Ginger Soup
Cream of Broccoli Soup (Dairy-Free)
Creamy Potato Leek Soup
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