Tuesday, December 28, 2010

Vegetable Soup with White Beans & Black Eyed Peas



 Soup.Soup. SoupSoupSoup.




This made me so happy. 
The babies scarfed it down.
The others managed to wrangle it by their imaginary gag reflex once they realized it would make them...ehm,  musical...

I just wish I had made more

Vegetable Soup with White Beans & Black Eyed Peas

onion
celery
carrot
mushrooms
beef stock
white beans (dried)*
black eyed peas (dried)*
tomato
zucchini

Saute coarsely chopped onion, celery, carrot and mushrooms until soft. Add beef stock & tomato until just covered. Puree to desired consistency. Salt (soups taste sooooo much better when salted correctly. Add some, then add some more until it tastes right)** Toss in beans and peas. Bring to a boil.  Cover and reduce heat to a simmer. Zucchini cooks super fast so that goes in for 10 minutes at the end.
Soup is ready when done.
* I like dried beans, but they are like little stone so...
   Pro tip #1: if you are organized: soak dried beans overnight.
   Pro tip #2: if you are NOT- boil dried beans for 1 minute then let sit for 1 hour.
   Go with canned if that makes you happy.
**whenever I oversalt a soup, I just add more water. Now you know.


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