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.


3 comments:

  1. I love your pro tips :) These pics make me want to eat a gigantic bowl of that soup! YUM! Beans...Bean...they're good for your heart....the more you eat 'em...the more you...........

    :)

    ReplyDelete
  2. I love dried beans. I love this recipe too - no measurements, just use what you have in the amounts that make sense.

    Cool that all your kids ate it. I'm learning it is often better when I haven't made more of a new recipe. Next time I make it, everyone remembers they wanted more of the dish, instead of remembering any leftovers.

    @keenonquinoa

    ReplyDelete
  3. Tammi- that is so true! I would have added quinoa to this as well but I inhaled what little I had at breakfast.
    Stephanie

    ReplyDelete

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