[Heirloom Scarlet Runner Bean & Vegetable Soup]
Source: $SIMPLE_SOURCE$
Ingredients
- 12 ounces dried scarlet runner beans
- ¼ extra virgin olive oil
- 1 lg. brown onion, peeled and chopped
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 6 garlic cloves, minced
- a few sprigs of thyme
- 1 bay leaf
- 2 teaspoons salt
- 1 leek, white & light green parts only, sliced and rinsed well
- 3 rutabagas, peeled and cubed
- ½ heat cabbage, sliced
- 1 c. cooked white rice optional
Directions
1. The night before, soak the beans in water making sure they're covered by 1-2 inches. The next day about 4 hours before serving, drain the soaking water, then refill the pot to cover the beans, again by at least 2 inches. Bring to a boil, then reduce heat to a very low simmer and cook until beans are tender, about 3 hours. If necessary, add more water during cooking time to keep beans covered by one inch. |
2. Taste test the beans to make sure they're tender before removing them from the heat, and draining them. Reserve the bean broth and place beans in a bowl to set aside. |
3. In the same pot the beans cooked in, heat the olive oil over medium heat. Add the onion, carrots, and celery, and stir occasionally until soft and just beginning to brown. Add the garlic, herbs, and salt, mixing well, and continue cooking for and additional 2-3 minutes. |
4. Add 4 c. of hot water, stirring to scrape any bits from the bottom of the pan, and bring to a boil. Add the rutabagas and leek to the mix and continue to cook at a low simmer for 15-20 minutes. Taste to correct seasoning and add salt if necessary. |
5. Return the beans to the mixture and 2 c. of the reserved bean broth. Place the sliced cabbage over the mixture and put a lid on the pot to allow the cabbage to cook, about 10 minutes. Stir the cabbage into the mixture when it's softened, and if necessary, add more bean broth to achieve the consistency you desire. |
6. Serve really hot with some shaved parmesan or a sprinkle of feta. On the second night, add a salad. For lunch the next day, sprinkle on some habanero sauce. Mmmm.... |
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