I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Wednesday, December 5, 2012

Soul Toast'in Bean Soup

On chilly December days like today, I crave hot soup to the core. Here's a simple recipe that will take you back to sledding with the family, followed by cold toes next to the fireplace, and a hot mug of bean soup.

Soak a combination of various beans for several hours or overnight. 

Make a stock with either pork, chicken or vegetables. Make sure the bones come from a reputable source. Beans have an affinity with pork, and the flavor combination is succulent.

Strain the stock and reserve any meat tidbits from the bones. Add the soaked beans and the meat back to the strained stock. If you have some carrots or celery laying around, chop them up pretty small and add them in too. Bring the contents to a boil and simmer for 1-2 hours depending on the hardness of your beans. Don't season the soup until the beans have softened. Seasoning, especially salt will slow the cooking process of the beans down and if the stock reduces too much over the long cooking time, it may end up being too salty.

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