Bean and Green Soup – Episode 8
Written by Rachel, Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast
It’s chilly here. It isn’t always in the winter, so I’ll take what I can get! It feels like a soup day. And, since I’ve gotten to try some of the add-ons from Abundant Harvest Organics recently, I thought it was the perfect time for soup on A Cooking Show with Rachel O – This Week’s Feast!
It’s an 8 bean soup, that also has greens. It’s made in a Crock Pot. It’s so super easy that you won’t even believe it! It features: winter squash, carrots, 8 bean soup mix, spinach, and rainbow chard.
Seriously… try this: Tonight, put some of the 8 bean soup mix in the crock pot. Add water or stock – make sure there’s enough so they don’t absorb all the water and burn! In the morning, before work or whatever you do during the day, add the remaining ingredients. Leave it all day on low. An hour before dinner time, add the greens. You can make some cheddar biscuits, and fry up some bacon to go on top, if you want. Or just eat it with a slice of hearty bread smothered with some homemade jam. Easy, delicious, comforting, hearty. Then grab a book, get the fireplace going, and enjoy a cozy winter evening.
If you want to add meat, go for it. But, beans are full of protein, so if you’re concerned for that reason, no need to be.
Bean and Green Soup
Last modified on 2012-12-01 02:26:30 GMT. 0 comments. Top.
| Bean and Green Soup |
- 1 C winter squash, peeled and chopped
- 6 small or 2 large carrots, chopped
- 1 T olive oil
- 1-2 t smoked sea salt
- 1/2 to 1 t thyme, lemon and bay sea salt (or use a bay leaf – take it out before serving)
- pepper, to taste
- 1-2 T paprika
- 1-2 T chili powder
- 1-2 T honey
- 4-6 C stock
- 6-8 C water (I used 8)
- 2 C 8 bean soup mix
- 2 C spinach, roughly chopped
- 1 C rainbow chard, stems removed, roughly chopped
- 2 T balsamic vinegar
- Add beans and water to Crock Pot. Cook overnight on low (about 8-10 hours).
- Add all remaining ingredients except spinach, chard and balsamic vinegar. Cook on low for 8-10 hours (or on high for 4-6).
- Taste and adjust seasonings as necessary.
- An hour before serving, add chard and spinach.
- Right before serving, add balsamic vinegar. Taste and adjust seasonings as necessary.
Would be great with ham, chicken or beef, and with bacon crumbled on top. I will serve with Herbes de Provence and Parmesan Buttermilk Biscuits.
This yummy soup can be found on Thursday of this week’s menu!
Please note: If you read my post from earlier today, you’ll know about the loss of my Oma. I’ll be taking the next week or so off to be with our family, to celebrate her life.
