Beans are cheap. They are also good. Better yet, hot soup featuring beans is sometimes just the ticket during those blustery, gloomy, nippy days of autumn and winter.
I made this soup, a new recipe, over the weekend and it was really very good.
The full recipe is below, but here are some photos for ya.
How beautiful is this? I bought a big bag of different kinds of beans from an Amish market in Seaman, OH a few weeks back and this stew was the perfect usage for them. You know, now that I think about it, what the heck makes beans Amish? Nothing I guess. Oh well, the Amish got my $4 anyway.
To prevent beans from bursting out of their casings in soup, I've found that soaking them for anywhere between 30 minutes and an hour beforehand and adding them in last helps a lot. These guys soaked about 30 minutes.
Here are some of the ingredients, besides the beans. Carrots, potatoes, garlic, herbs, onions, canola oil, chicken stock and diced tomatoes. I prepare everything before I start cooking; it helps me keep everything straight. Plus, while things are cooking, I do the dishes.
Now, I used fingerling potatoes in this stew. And to reduce starch, after I peel and dice them, I let them sit for a few minutes. Right before they go in the pot, I rinse them really well.
I'd also like to mention a bit of knowledge I have about Liquid Smoke. It's not a chemical. How that's made is they actually smoke wood and collect the smoke in these big tanks and mix it into filtered water. Then, they package it up. This particular kielbasa has Liquid Smoke in it and it really adds something great to the soup.
Yes, it was good!
Here are the details:
Prep Time 30 Minutes Cook Time 30 Minutes Difficulty Easy Serves 8
- 1 Tablespoon Vegetable Oil
- 1 whole Medium Onion
- 1 cup Carrot Diced
- 1 stalk Of Celery, Sliced
- 2 cloves (large) Of Garlic, Minced
- ½ teaspoons Dried Oregano
- 1 whole Medium Potato, Peeled, Diced
- 2 cups Beef Or Chicken Broth
- 1 can 28 Oz. Diced Tomatoes
- 6 ounces, weight Lean Kielbasa, Cubed
- 1 can (19 Oz.) Black Beans, Or Your Favourite Canned Beans
- Salt And Pepper (to Taste)
1. Heat oil in large Dutch oven. Add onion, carrot and celery; cook and stir over medium heat until vegetables begin to soften.
2. Stir in garlic, oregano, potato, broth and tomatoes; heat to boiling. Stir in kielbasa. Cover and simmer gently for at least 1/2 hour to blend flavours.
3. Drain and rinse beans. Add to soup. Heat until hot. Add salt and pepper to taste. Serve with crusty bread.
(It’s even better the next day!)
--------------------------------- I picked this recipe up from one of my favorite cooking websites, Tasty Kitchen.
BeachMama contributed this recipe; here's the original link.
Be sure and tell BeachMama you appreciate her soup!