Thursday, September 16, 2010

First Soup of the Fall! - Bean Soup!

One of my favorite things about fall.....SOUP season! I ADORE soup...but who wants an oven or a burner going for hours when it's 90 degrees out? or a hot liquidy dinner after getting back from a sweaty dogwalk? That's one of my most favorite things about when the weather starts to change and the slow cooking soups and other recipes I love to spend the day making a slow cooked meal..

A co-worker of mine (hi nancy!) was eating some homemade bean soup at lunch the other day that were leftovers from a dinner made by her dad... from that moment on I have been craving the bean-y goodness and scoured the internet for some healthy bean soup recipes.... and in the process, discovered something wonderful...

Bob's Red Mill 13 bean soup mix. This guy has EVERYTHING. Navy, black, red, pinto, baby limas, large limas, garbanzo, red lentils, great northern, kidney beans, black-eyed peas, yellow splits, green splits, and lentils.

The result is a THICK, delicious, filling, warm soup that seriously yum.
If you are looking for a quick weeknight soup recipe, this is NOT it... it takes a little forethought (soaking the beans overnight) a little prep time and about 3.5 hours of simmer time...but I can;t wait to make it on a Sunday afternoon in the winter and have it fill the house with smells and warmth until dinner time..
So let's get cookin!

Rinse the dried beans and put them in a BIG bowl..they will expand up to 3 times their size! After soaking overnight....throw out that water and add the beans, an onion (or two), some ham (we used those tiny little cubed up pieces you can buy so we have a little ham in every bite- but this would certainly be a good use of leftover ham...or no ham at all if you prefer to make it vegetarian!)

Bring it to a boil and then let it simmer for 2 and a half hours until some of the beans start to break up and thicken the soup and you have this going on.... yum.

At this point we're gonna add our tomatoes, garlic, chili powder and the juice of one lemon and let it simmer away for ANOTHER hour....

We put ours in individual containers (1cup is only 1 weight watchers point...and super filling... it gets an A+ for the bridal diet!)


Actual recipe with exact measurements of everything below:
20 ounces assorted beans
1 lb of ham cubes
1 large onion, chopped
15 ounces canned diced tomato
1 teaspoon chili powder
Juice of a lemon
1 - 2 cloves garlic, minced

NIGHT BEFORE: Rinse the beans and pick out any dried beans. Cover with 2 quarts of water and leave to soak overnight.

DAY OF: Put the beans in a very large pot or Dutch oven. Cover with two quarts of new water. Add the ham and onion. Bring to a boil, reduce heat and let simmer for 2 1/2 hours.

Add the tomatoes, garlic, chili powder and lemon juice and let simmer for another 30 - 60 minutes.


Nancy said...

Thanks for the "shout out" - I'll have to let my Dad know that he was mentioned in a famous Blog. ;) Your bean soup looks so good!!! I think I'll make some tomorrow while watching the Bengals game.

Lindsey said...

I headed straight to Kroger after reading this post yesterday and plan to make the bean soup very soon.
Yum! Thanks for sharing and CONGRATULATIONS on your and Rob's engagement.

FoodHussy said...

that looks great! i love bean soup - i'll have to try it. i like the bear creek brand of minestrone - i always pump it up by adding extras to make it bigger and better...

Jen Lilley said...

Thank you Lindsey!!