This bag of dry
beans has been in the cupboard from a good two years. I kept meaning to make
something bean-filled using from-scratch beans, where you soak them overnight
and no BPA is introduced into the system. Then, we got busy and stopped
creating weekly meal plans. When you have to soak the food for eight hours
before using it to make dinner, it sort of requires a plan. The beans were
forgotten until my husband discovered them while reorganizing the kitchen.
The time was long
past to create an uncanned bean dish. Enter this soup:
Bag of Miscellaneous
Bean Soup
1 bag misc beans
3 chopped potatoes
3 chopped celery
stalks
4 chopped carrots
7 cups water
5 tsp better-than
bouillion (vegetable)
3 bay leaves
Onion and garlic
powder to taste
Pinch cayenne pepper
1.
Soak
the beans overnight in water, rinse and drain.
2.
Throw
everything into a pot and let it simmer until the veggies are tender.
Add cheese if
desired for a pseudo potato-cheese soup taste.
This was a simple
recipe. One we should have made a long time ago, but every time I thought about
making bean soup from dried beans, it was too late to soak the beans. This type
of meal has to be planned ahead of time, but it’s worth the time and effort. Just
good simple tastes for a tasty meal. We immediately purchased more bags of
beans. Hopefully, we use them in a short time-frame that the last bag.
No comments:
Post a Comment