Tuesday, November 24, 2009

Three Roots & Beans Soup

My attempt at a cute name for la soupe du jour. :P The soup has three beans (yellow wax beans, green beans, and pink Lila beans) and three root vegetables (golden beet, Yukon gold potato, and red potatoes), along with some other yummy ingredients.

This morning was an early morning. Not because I had to get to work early (like Friday and Monday), but because the girls have gotten used to waking up early with me. We just need to adjust their other sleeping times to make up for the hour they are losing in the morning.

I asked J, as we were making breakfast sandwiches with the pumpkin biscuits, slices of Tofutti cheese (orange for J, white for me), and Yves faux Canadian bacon, what she wanted to do. She wanted to make soup! So, we made soup, in the slow cooker.

I dreamed of minestrone for some reason last night. This soup is by no means a minestrone (not sure what makes a soup a minestrone...must figure that out...), but it's a very full (and hopefully filling) soup.

1 T extra virgin olive oil
1 small red onion, chopped (part of our Fairway haul)
1 large clove garlic, minced (EO)
1 golden beet, chopped (EO)
6 small red potatoes, chopped
1 medium Yukon gold potato, chopped (Fairway)
1 - 1/2 lbs green and yellow wax beans, ends snapped off and broken into 1 - 2 inch pieces
1 cup tiny orange/yellow tomatoes (J picked them Saturday at the market)
beet greens, washed and cut into small pieces (EO)
5 cups water
1 square not-chicken vegetable bouillon
1/2 cup pastini (stars!)
1 cup cooked Lila Rancho Gordo beans (grown by Mexican farmers participating in the Rancho Gordo-Xoxoc Project)
Splash of apple cider vinegar

What to do
It's a slow cooker soup, so bring out the slow cooker and plug it in. Put it to hot. W hen it's a little warm, add the olive oil.
Chop the onion and garlic, and add to the warm pot and olive oil. Stir.
Chop the root vegetables and add to the pot. Stir.
Add the water and the bouillon square. Stir.
Wash, trim, and break the yellow and green beans into 1 - 2 inch pieces, and add to the pot. Stir.
Wash and add the tomatoes to the pot. Stir.
Add the Lila beans. Stir.
Take the beet greens off the stems (J helped here), wash them, and cut them up. I used kitchen sheers because I was holding A by this point and couldn't use a knife. Add the greens to the pot. Stir.
After 10-15 minutes (give the greens time to wilt), add the pastini. (Add more water if you think you need it at this point too.) Stir.
Add the splash of apple cider vinegar. Stir.
Wait until lunchtime, and serve!

Any bean would probably work here. I had made these beans up over the weekend and have been eating them as I need beans. They are quite good, with a depth of flavor that I'm not used to in my normal beans. That's why I paid the big bucks for them though -- the taste of RG beans is supposed to be outstanding!

The apple cider vinegar is to combat the bitterness of the greens. I know that J likes the greens (we've eaten them before), but I cook them with a splash of vinegar to take the bitter edge off. So, I added that splash to the soup. Should work.

I ate this soup for dinner. By the time I got home tonight, as you can see from the pictures, the soup was more of a stew. I think that D must have left it on high for most of the day and not turned it to low or warm after lunch. Oh well. Still delish! :)

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