13-bean-soup
Feb. 21st, 2014 08:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
synecdochic posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
faultlessrecipes* 2 cups Bob's Red Mill 13-Bean Soup Mix
* 1 head garlic
* 2 cups diced carrots
* 2 cups diced celery
* 2 cups diced onion
* 1 quart chicken [or vegetable broth to make vegetarian]
* 1 quart water
* Misc. spices
* Optional: 1/2 c. of some small pasta
The night before, rinse the beans and cover them in about a quart or so of water. Let sit out overnight to soak.
~3 hours before dinner, finely dice the garlic (yes, an entire head of garlic) and (if you can't find pre-diced mirepoix, which is what that combination of carrots/celery/onion is called, in your supermarket's produce aisle, which saves you a lot of time) the carrots/celery/onion.
Choose a large pot. (You'll want at least a 6 quart saucepan.) In about 2Tbsp of oil (I generally use grapeseed; you can also use olive or plain vegetable), sautee the garlic until it's lightly browned, then add the mirepoix. Sautee, stirring frequently, for a few minutes, then drain the beans and add them. Stir thoroughly until mixed, then add the stock and the water.
The spice mixture I use for this soup is usually a case of "whatever looks good at the time", but it usually works out to be about 2Tbsp each of adobo, basil, oregano, and parsley; 1Tbsp each of salt, pepper, tarragon, onion powder, and coriander; 1/2Tbsp each of cumin and nutmeg. (All measures approximate; I have never measured a spice in my life.) Bring to a boil, cover, reduce the heat to simmer, and simmer for around 3 hours. (If adding the pasta, add it around 20 minutes before done.)
Serve with parmesan cheese for sprinkling over top.
(Heavily adapted from the unholy marriage of the recipe on the back of the package + another soup mix we like.)
* 1 head garlic
* 2 cups diced carrots
* 2 cups diced celery
* 2 cups diced onion
* 1 quart chicken [or vegetable broth to make vegetarian]
* 1 quart water
* Misc. spices
* Optional: 1/2 c. of some small pasta
The night before, rinse the beans and cover them in about a quart or so of water. Let sit out overnight to soak.
~3 hours before dinner, finely dice the garlic (yes, an entire head of garlic) and (if you can't find pre-diced mirepoix, which is what that combination of carrots/celery/onion is called, in your supermarket's produce aisle, which saves you a lot of time) the carrots/celery/onion.
Choose a large pot. (You'll want at least a 6 quart saucepan.) In about 2Tbsp of oil (I generally use grapeseed; you can also use olive or plain vegetable), sautee the garlic until it's lightly browned, then add the mirepoix. Sautee, stirring frequently, for a few minutes, then drain the beans and add them. Stir thoroughly until mixed, then add the stock and the water.
The spice mixture I use for this soup is usually a case of "whatever looks good at the time", but it usually works out to be about 2Tbsp each of adobo, basil, oregano, and parsley; 1Tbsp each of salt, pepper, tarragon, onion powder, and coriander; 1/2Tbsp each of cumin and nutmeg. (All measures approximate; I have never measured a spice in my life.) Bring to a boil, cover, reduce the heat to simmer, and simmer for around 3 hours. (If adding the pasta, add it around 20 minutes before done.)
Serve with parmesan cheese for sprinkling over top.
(Heavily adapted from the unholy marriage of the recipe on the back of the package + another soup mix we like.)
