I can not think of a better thing to have on hand than homemade soup.
In a quick pinch it’s a meal merely by reheating. When you add crackers, cheese, sliced fruit or a delicious salad. I call that luxury!
I used a lb of dried adzuki, black and navy soaked overnight, drained and rinsed. The quick soak method for dried beans has never worked for me, but soaking overnight – works like a charm
This particular soup makes lots and lots. Great when your expecting a crowd, have a busy week, or if you care to freeze – this recipe freeezes well. I personally freeze in jars.
Saute in olive oil — celery, onion, carrots and garlic – about 4 large carrots, 3 celery stocks, an entire sweet onion, 3 cloves of garlic
Add drained beans, 1 can or jar of tomato’s ( this recipe says diced – i use puree ) 8 cups of chicken stock, 2 cups water, 2 bay leaves and 1/4 -1/2 cup fresh chopped parsley.
I added a ham hock, I like the depth of flavor this brings to a bean soup.
Bring to a boil, simmer for an hour – I added a chopped turkey ham steak, lots of cracked black pepper.
The recipe – this is from William Sonoma ” Soup”, all of these recipes are truly suberb.
It says to puree this …I personally like my bean soup “beany”
To garnish this soup it recommends making ” gremolata” . For my daughters pallette I didn’t bother but adding a mixture of lemon zest, flat leaf parsley. lemon juice and lemon zest I think would make the flavors of this soup totally pop!!
Gremolata is traditionally used for the finishing touch with braised lamb shank…..
can’t you just smell the garlic??????
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