
Despite the bare feet in the photo, above, it's still soup season to me. And time to reinstate my Soup Sundays. [Note: I've added this as a category in my sidebar category cloud, and am (slowly) moving previous soup recipes to that category to make it easier for you to search for recipes.]
I'm really loving the soup this autumn. I'm working on changing my eating habits toward eliminating processed foods, artificial sweeteners, and high carb/high sugar snacks, replacing all of that with whole foods. A huge part of that is cooking more from scratch, and my saving grace there is soup. Such an easy way to cook healthfully, reduce my meat consumption, and not have to slave over a stove all day. So my meal plan for the next two weeks has us eating soup practically every other day. Luckily I have two new soup cookbooks and a new slow-cooker cookbook to help me along. It doesn't hurt that my family likes soup, too.
Still, Sunday remains my favorite day for soup. It's also my favorite day for sharing new recipes with you, so now and through fall and winter, I hope to continue to post Soup Sundays. And, hey, if you have any good soup recipes to share with me, I'd love to see them, so please email me or share them in the comments.
Today's soup began because I was at the grocery store this week without having done an inventory of my cabinet and fell into the trap of thinking I didn't have an item when in reality I had several at home already. (Usually that item is mustard. For some odd reason, I always think I'm nearly out of mustard.) In this case it was 15-Bean Soup. The dried kind. Imagine my embarrassment when I get home and realize that I not only have so many bags of dried beans I could mix my own multi-bean affair, but I have three--oh yes, three--bags of 15-Bean Soup. So I figured I ought to cook up at least one of them.
This recipe I adapted from a Many Bean Soup recipe in this cookbook. With changes to meet my needs, of course.
Slow Cooker 15-Bean Soup
1 package of dried 15-Bean Soup, seasoning packet discarded
1 large onion, chopped
3 medium carrots, chopped
3 stalks celery, chopped
several cloves garlic, minced (my addition)
2 teaspoons dried thyme
1 bay leaf
One 15-oz can chopped plum tomatoes, with their juice
1 smoked ham hock or ham bone (I didn't have this so I substituted a fatty slice of bacon, cut into large pieces)
8 cups chicken or vegetable broth
salt and freshly ground pepper, to taste
1/2 pound fresh mushroom pieces (the original recipe did not call for these, but I had them in the fridge, leftover from Friday's meal, so I threw them in).
Soak the beans overnight in water to cover. Drain and rinse thoroughly.
Add beans to the insert of a 5- to 7-quart slow cooker. Add the remaining ingredients up to (and including) the broth and stir to combine.
Cook on low for 8 to 10 hours, until the beans are tender and the ham (if you have it) is falling from the bone. Add the mushrooms about halfway through (so they don't get too mushy).
If using, remove the ham hock or ham bone from the soup, chop any meat (removing the fat), and return the meat to the slow cooker.
Remove the bay leaf and season with salt and pepper just before serving.
I served it with a shaving of parmesan on top and a hank of rustic bread for dipping in the broth.
Enjoy!
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Today I am thankful for...
bare feet and playing in the creek in November,
nourishing soup, despite the warmer weather,
a productive weekend, getting done with some cleaning tasks I'd been putting off for too long,
some Mama time snuck into the corners of a weekend,
and yet still plenty of reading and snuggles and play with my girls,
a pace of life which works quite well for me.