Wednesday, September 23, 2009

Wednesday's Soup

Update: Photo added and cooking time
No creative or descriptive title for today's concoction. Maybe I will come up with something after trying this at dinnertime. (Here's hoping I'm home for dinner!)

I found canary beans at the Key Food last night and *had* to buy them. They were this great yellow color and looked a little like butter beans. Then I googled recipes, but wasn't interested in making Peruvian stew today. Might try it another day, once I've mastered the whole seitan-making-process, as the recipes all called for various types of meat. (Last night was supposed to be my initiation into the seitan-process, but J wasn't sleeping well, waking up every few minutes, and then woke A up, so by the time they were completely asleep, it was well after 10:30 and I wasn't up for trying to make seitan any more.) Besides, I really wanted to make a potato soup.

So, in between the cleaning and the moving of our futon and the boxing up of things and the moving of other things (we are in the process of emptying our apt to prep and sell it), I got all my ingredients together in my head. I also really wanted to use my sweet potatoes because they were starting to sprout and my m-i-l always puts them in the fridge at that point, taking up valuable fridge space unnecessarily.

Unfortunately, by the time we were finished with the cleaning and moving and boxing, it was after 2am. I did remember around midnight to put one cup of the canary beans to soak.

So, this morning, I cooked the beans for approximately an hour and a half, with the kombu. After putting A down for her morning nap, I chopped the veggies and put the rest of the soup together before I left for work.
(photo taken with my blackberry, so it's a little grainy)


1 cup dried canary beans, picked through, soaked overnight
1 small piece kombu
1 large white onion, roughly chopped
olive oil
1 large yukon gold potato, roughly chopped
2 medium sweet potatoes or yams, roughly chopped
1 1/2 or 2 cups vitamin greens, chopped in food processor and frozen months ago
1 can coconut milk + 1/2 can water
2 handfuls of unroasted, unsalted, organic peanuts

What I did
I soaked the
canary beans overnight. I was a bit disappointed this morning to see that the soaking took away their yellow color and made them really just look like butter beans.
I cooked the beans with the
kombu while I made french toast for me and J.
I chopped the onion and sauteed it in
olive oil in my big Le Creuset while I cut up the potato and sweet potatoes . I added the chopped potatoes to the Le Creuset.
Then I added the beans and cooking water, the can of coconut milk, and 1/2 can of water (to get all the coconut goodness into the pot).
I then added the
vitamin greens (from my favoriate organic farm at the Farmer's Market; she says they are a Japanese green and the name translated into english is literally vitamin greens), which I had chopped in the food processor when I got them in June and froze for use in soups. :)
Finally, I added two handfuls of
peanuts from my peanut stash.
I couldn't decide on a spice to add to the soup, so I left it alone. Told D to check the soup and add water if needed to keep the veggies cooking. I also told him to check at lunchtime to make sure the potatoes, sweet potatoes, and beans were all cooked before serving it, and left the soup covered on 4 on my simmer burner.

At work, I decided that saffron would work well with everything, so I called and asked D to add a few threads. We'll see if he did later, and we'll see how this soup tastes, later.
My serving suggestion: two scoops of brown rice (which we have from Monday) and soup.

Update 9/24/09: I had the soup - well, really a stew, for lunch today with brown rice. (The photo is from my lunch.) It was VERY filling and tasted pretty good. The only thing about the taste: someone left the stew on until 8-something last night, and it burnt a little, so the stew had a slight burnt taste. Lesson learned -- next time, give D or his parents a specific time to turn the soup/stew off to avoid burning. I think that a little lime might go really well with this dish. Next time...

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