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Any Bean’ ll Do Soup

Any Bean'll do soup madebyjayne.com

Hello! I feel somewhat a stranger here, on my very neglected blog. My move and complete life changing last year has been pretty much wonderful but has left little time for cooking and blogging new things. I am so grateful for the people that have still visited here over the last year.

So what do we eat here in New Hampshire? Well soup is an obvious choice especially in the sub zero winter conditions we now have! Working from home is new to me and having to think of 3 meals a day for the two us and our varied tastes is sometimes a chore. Soup is something we do both enjoy, as long as it is substantial enough for my husband. So bean soup works perfectly for us, its filling enough for my husband and  I love making a pot of soup that will feed us lunch for up to 4 days, one less meal to think of!

I love the variety of beans I can buy here and have pretty much bought a pack of every variety I see. Cranberry, Great Northern, Navy, light red and dark red kidney, Black, Yellow eyed the list goes on. All these beans are heart healthy, low fat, and protein rich and when mixed with a few other ingredients makes a filling, healthy meal.

As the title suggests any bean will do for this soup. Depending on the color of the bean its not always a pretty soup but it makes up in taste what it lacks in looks! I do use dry beans which will need an over night soak so as long as you do not forget that step the rest is fairly quick.

Any Bean’ll Do Soup

ingredients

  • 250 grams (8 oz)  beans of your choice, for the soup pictured I used Great Northern Beans
  • 2 litres (2 quarts) stock
  • 1 onion, chopped
  • 2 organic carrots, chopped
  • 1 tsp dried thyme
  • 1/4 tsp dried rosemary
  • salt and black pepper to taste

method 

  1. Soak your beans overnight, completely covered in cold water.
  2. When you are ready to make your soup, drain and rinse the beans and place into a large stock pot along with the stock.
  3. Bring the beans up to a boil then add the carrot and onion reduce the heat and simmer for 30 minutes until the beans are tender, this could take up to 45 minutes depending on the beans you are using but I find 30 minutes usually does it.
  4. Partially blend the soup using an immersion blender. Blend to your taste, go as smooth or chunk as you like.
  5. Add salt and pepper to taste.

Note

I prefer a chunky soup while my husband prefers a smoother soup so I find this partial blending suits us.

Depending on the stock you use you may not need extra salt.

This soup will keep in a Tupperware for a couple of days in the fridge, it also freezes well.

 

IMG_5899

A partially frozen lake not far from us.

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