I’ve been trying to limit my social media and online time lately, and I have to say, it’s doing good things for my mental state. I’ve also been helping a friend with her plants and making a million crochet mushroom friends to sell at a craft fair next month, which has also been nice.
The temperatures are supposed to drop below freezing tonight, and stay chilly for the next few days, so today’s plan is to pick up a CSA order for a friend who’s away on vacation, and spend the rest of the day vacuuming the radiators before the heat kicks on (it’s set to come on automatically when it reaches the preprogrammed temperature in here) and making a menu plan based on whatever veggies I end up with from the farm. There’s supposed to be ginger, some greens, squash, daikon, and things along those lines, so it should be interesting. Depending, I may grab a rotisserie chicken from the grocery store so I have bones to make soup stock with.
Speaking of soup…
Earlier, a friend was asking about good soup recipes to make in the fantastic new cast iron cauldron she just got (I am SO jealous), so I shared my bean soup recipe. After I did so, it occurred to me that other folks might be interested, and so here you go. As a bonus, it’s not only healthy (yes, even with bacon, see the notes at the end), but it’s pretty inexpensive to make, which is extra important these days.
White Bean Soup
Ingredients:
2 cups white beans, soaked overnight, or 2 drained cans
4 slices of bacon, chopped, or 2 Tbs butter (I recommend the bacon)
1 ½ cups onion, chopped
½ cup carrots, chopped
½ cup celery, chopped
½ cups mushrooms, sliced
2-3 cloves garlic, sliced
4 cups chicken broth
1 cup water
1 tsp Italian seasoning
Black pepper
Instructions:
1.) Drain and rinse beans, set aside.
2.) In a large pot, cook bacon for about 4 minutes or so, or melt butter, on medium-high heat.
3.) Add onions and cook until clear.
4.) Add remaining vegetables and cook for about 5 minutes.
5.) Add beans, broth, and water and bring to a boil.
6.) Add Italian seasoning and reduce heat to a simmer.
7.) If using dried beans, cook at least 90 minutes, or until beans are soft and tender. If using canned, cook about 30 minutes.
8.) Add black pepper to taste and enjoy with a nice bit of bread.
Note: If you want it creamier, squish some of the beans while cooking to thicken the broth.
Also note: There really is no added salt. The bacon adds the perfect amount of salt, so it’s not needed. Obviously, adjust to taste if you use butter, instead.
Well, that’s it for me for the moment. Time to get off the computer and get going for the day. Be well, my dears.