Yep. We eat soup year round. It's cheap to make and if you use a crock pot or pressure cooker it doesn't take up a lot of your time and won't heat up your kitchen. Best of all, if you make it yourself it can be low sodium and really nutritious.
Prep Instructions:
I make my soup in my trusty pressure cooker. But, you can make it in a crock pot or stove top.For the pressure cooker, just wash 4 cups of white beans and throw them into the pot.
For crock pot or stove top, soak 4 cups of beans in twice the volume of water. The next morning, drain the water and then proceed with the recipe as written. This recipe will completely fill an 8 quart crockpot to the top.
Chop carrots, celery, and onions. Mince garlic. Add to the soup pot along with 8 cups of water and a 28 oz. can of crushed tomatoes. I use salt free tomatoes to cut back on sodium.
Add the seasoning, liquid smoke, and Bragg's aminos to the pot.
Pressure cooker: cook 24 minutes under pressure with a natural release.
Crock pot: cook 8 hours on "low" or 4-5 hours on "high".
Stove top: bring to a boil and then lower to simmer for 90-120 minutes, stirring occasionally.
Smoky White Bean Soup |
Herbal crisps. |
Add fresh cracked black pepper to taste just before serving.
Enjoy with a side of freshly baked herbal crisps.
Herbal crisps are a great day to use up bread that is starting to go stale. They are like huge croutons and are fantastic dipped in hot soup. You can also serve them as a snack on their own dipped in homemade marinara sauce or french onion dip.
Smoky White Bean Soup
Serves 8
White Beans - 4 cups - rinsed and sorted
Carrots - 2 medium - diced
Celery - 3 stalks -sliced
Onion - 1 medium - diced
Garlic - 4 cloves - minced
Crushed Tomatoes - 28 ounce can
Water - 8 cups
No salt seasoning - 1 Tblsp.
Garlic Powder - 1 tsp.
Onion Powder - 1 Tblsp
Dried Parsley - 1 Tblsp.
Dried Basil - 1 Tblsp
Liquid Smoke - 1 Tblsp.
Bragg's Aminos - 1 Tblsp. (optional. Or add 1 Tblsp. of soy sauce instead)
Fresh cracked black pepper - to taste
Instructions.
I make my soup in my trusty
pressure cooker. But, you can make it in a crock pot or stove
top.
For the pressure
cooker: just wash 4 cups of white
beans and throw them into the pot.
For crock pot or stove
top: soak 4 cups of beans in twice
the volume of water. The next morning, drain the water and then proceed with
the recipe as written. This recipe will fill an 8 quart crockpot or
cooking pot to the top.
Chop
carrots, celery, and onions. Mince garlic. Add to the soup pot
along with 8 cups of water and a 28 oz. can of crushed tomatoes. I use
salt free tomatoes to cut back on sodium.
Add the seasoning, liquid
smoke, and Bragg's aminos to the pot.
Pressure cooker: cook
24 minutes under pressure with a natural release.
Crock pot: cook 8
hours on "low" or 4-5 hours on "high".
Stove top: bring to a
boil and then lower to simmer for 90-120 minutes, stirring occasionally.
Add fresh cracked black pepper to taste just
before serving.
Herbal Crisps
Serves 6
1 loaf of day old bread
1/4 cup of olive oil, margarine, or butter
a variety of herbs to sprinkle on top.
Cut the bread into slices of even thickness. Place on a baking tray. If using margarine or butter, place in a microwavable bowl and cook on high for 30 seconds or until melted. Then, using a pastry brush, apply the oil or butter to both sides of the bread. Sprinkle with herbs. Bake at 400 degrees for 10-15 minutes, flipping the pieces of bread half way through the cooking time. Remove when the crisps are browned nicely.
Use as big croutons to dip in hot soup. Or as a snack with homemade marinara sauce or french onion dip. They are also wonderful rubbed with a fresh clove of garlic and topped with fresh, diced tomato and basil.
If you'd like a downloadable PDF of the Smoky White bean soup click here.
If you'd like a downloadable PDF of the Herbal Crisps recipe, click here.
Enjoy!
Remember,
Do all to the glory of God,
Hope
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