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Bean Soup

Soup Ingredients

Three cups of mixed beans had been resting in a jar on the counter for a long time. To use them up I made bean soup.

I soaked the beans overnight, then rinsed them in a colander with cold water from the faucet. They went back into the Dutch oven where I covered them with home made vegetable broth and turned the heat on high. Once the mixture came to a boil, I turned the heat down to a simmer and let them cook until tender.

Next I strained the mixture through a perforated funnel and prepared two cups each of diced celery, diced onion and sliced carrots. Using some of the bean cooking liquid, I sauteed the vegetables in the Dutch oven, salting to taste.

When the vegetables began to soften I added three bay leaves. Dumping the beans on top I added the rest of the cooking liquid and covered with tap water. It became soup after an hour of simmering. Using the immersion blender I whizzed the soup until about a third of it had been pulverized.

Dinner was bean soup, a slice of buttered bread, some cheese curds, a cup of local apple cider, and dried fruit.

What seemed significant was I resisted an impulse to add some of everything in the ice box and pantry to the pot. Classic mirepoix makes this kind of soup, and it doesn’t need much else.

Simple fare for plain folk.

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