Beans and Greens Soup:
This was basically my attempt to avoid the inevitable rotting of all my beautiful and potentially delicious vegetables. I love soups and stews like this. When you start cooking, you’re never quite sure what you might end up with, but you tweak, and you tweak, and with any luck, you’re left with a delicious soup that you’ve never had before. If you ask me, that is really the ideal way to cook.
As for next time, I would leave out the speckled beans and use chickpeas or cannelini beans instead, I think I like them better, but it’s completely up to you.
So, here’s what went in:
1T extra virgin olive oil
1 yellow onion, chopped
3 or 4 carrots, chunked
3 stalks of celery, chopped
5 cloves of garlic
2 garnet yams, cut into 1 inch pieces
1 1/2 bunches of green kale, chopped
2 or 3 cubes of vegan bullion
1 bunch of chard, chopped
about 1 1/2 cups of these speckled beans (I can’t remember what they’re called!), boiled to soften
Generous salt and pepper
Warm the olive oil for a minute or so over medium-low heat and then drop in the onions, carrots, celery and garlic. Let them saute and soften for a few minutes. Season with salt and pepper (be conservative, you can always add more later)!
Add the yams and beans, followed by the vegan bullion cubes. Add water to cover, then put a lid on your pot, turn the heat down low and leave it all to chill for about 20 minutes or until the potatoes and beans are tender (I personally like my potatoes a little disintegrate-y).
Come back and add the greens, maybe a little bit more salt and pepper (to taste) and then cover once more and let the greens steam. This should only take a couple of minutes.
That’s it! It really is that simple. Make sure the seasoning is to your liking, and then go to town on this delicious, healthy soup.