Eight Bean Storm Soup

Snowstorm today, time for a hearty stew.  This is my multi-bean soup with Italian sausage.  I started with a 1.3 lb bag of 4 bean mix and added two kinds of lentil and a bit of a few others.  The thing is, if you have celiac most 15 bean mixtures for soups contain barley which has gluten, a major no no. I found a four bean mix out at Echo Hill country store  in Berks County and added some French lentils; maybe ¼ a cup and some red lentils; another ¼ cup plus a ¼ cup of dried garbanzo beans and a sprinkling of dried limas.  You can use what ever blend you like but I like a good mix for a rich thick stew.   Update: Later on today, at the grocery store I found a bag of 15 beans for soup and no barley!! Giant Store here in town. Great score for more bean soup.

Mine has Italian sausage but you can leave that out if you want a vegetarian version. I personally love sausage in a bean stew. Gives you lots of meaty flavor and a healthy dose of protein. I am guessing you could use other things like smoky ham chunks or maybe a ham hock? I haven’t found any gf ham hocks yet; they all seem to have a touch of gluten so I am kinda discouraged over that.

I enjoyed a hot bowl of this potage with a slice of toasted multigrain gf bread.  It made a full meal without anything else being necessary.   A fresh crunchy salad would go well if you want to round your dining experience out with some greens!

Ten Bean Soup with Sausage

Soak 1- 1/12 pounds of dried beans in water to cover.  I set the lentils aside and added them after the soaking as they don’t need the same treatment the other beans need.  Either bring to a boil and let stand an hour or just let stand in the cold water overnight.  I did the quick version!  Drain them well and rinse before returning the swollen legumes to the rinsed pot.  Cover with fresh filtered water and add a bay leaf.  Cook 1 hour, pour in more water as needed and stir so it doesn’t stick or burn.  Then, add the lentils and cook another hour until the beans are nearly tender.  It is hard to say when beans get done, depends on a number of factors, taste often to check for tenderness. And stir that pot! As they approach that almost done spot start the rest of the dish.

Chop into dice:

3 sizable carrots

1 large onion

Mince: 2 big garlic cloves

Add the veggies, stir and cook 10 minutes. Stir occasionally. Add water if needed.  I like the soup thick but it can’t be solid so add water.

As that cooks start the sausage.  Sauté one lb Italian sausage: brown in a Teflon pan with a touch of olive oil until top and bottom are browned and sausage is mostly done. Let cool a bit and slice into rounds or chunks, set aside.

Add to the soup:

½ a 14 ounce can of spicy diced tomatoes

½ tsp. dried oregano

Sprinkle dried basil

1 bay leaf

¼ tsp smoked paprika

1 beef bullion cube

½ bunch of kale leaves cut into big shreds; I cut off the bigger stems as they can be tough.

1-2 tsp sea salt

Some fresh ground black pepper

Cook ten minutes, add more water if it gets too thick. Stir occasionally.  Taste and add more spice if you think the soup needs more. Add the sliced sausage and cook five minutes more.  Taste and add more salt/pepper as you see necessary.  Let stand 5-10 minutes before ladling out.  Now that is comfort food that is good for you too! Enjoy.

Alternate cooking method that I used this week (2-17).  Cook soaked beans in a separate pot until nearly tender. Meanwhile, saute veggies for about 5 minutes in a big pot in about 2 tbsp. EVOL, add 6 sausage links; cook 8 to ten minutes; add canned tomatoes, then broth and all seasonings.  Cook 5 minutes, add the beans that are about done and cook 10 minutes, remove the sausage and let cook five minutes, slice into rounds and add back in, cook 5-15 more minutes until beans taste done.  Add salt and freshly ground black pepper to taste.

Originally posted two years ago in January 2015. Minor revisions; recipe remains the same.

15 Bean Storm Soup

Another stormy day!  It’s time for another hearty one pot meal.  This one is my multi-bean soup with Italian sausage.  I started with a 1.3 lb bag of 4 bean mix and added two kinds of lentil and a bit of a few others.  The thing is, if you have celiac most 16 or 15 bean mixtures for soups contain barley which we are hugely allergic to.  I found a four bean mix out at Echo Hill country store (Berks County) and added some French lentils; maybe ¼ a cup and some red lentils; another ¼ cup plus a ¼ cup of dried garbanzo beans and a sprinkling of dried limas.  You can use what ever blend you like but I like a good mix for a rich thick stew.  (NOTE: this most recent version used a 15 bean blend I found at Giant grocery store that was marked gf.  I did not use the seasoning packet that came with it.)

My soup has Italian sausage but you can leave that out if you want a vegetarian version. I personally love sausage in a bean stew. Gives you lots of meaty flavor and a healthy dose of protein. I am guessing you could use other things like smoky ham chunks or maybe a ham hock? In this latest version I used smoked bratwurst instead of Italian sausage,  good but I really love it with Italian Sausage.

I enjoyed a hot bowl of this pottage with a slice of toasted multigrain gf bread.  It made a full meal without anything else being necessary.   A fresh crunchy salad would go well if you want to round your dining experience out with some greens!

Ten or Fifteen Bean Soup with Sausage

Soak 1 pound 4 oz (typical bag size) of dried mixed beans in filtered water to cover.  Soak it for an hour or try the overnight treatment.  If you use separate types of beans, follow these directions as lentils don’t need a soak.  I set the lentils aside and added them after the soaking as they don’t need the same treatment the other beans need.  Either bring to a boil and let stand an hour or just let stand in the cold water overnight.  I did the quick version.  Be sure to drain them well and rinse before returning the swollen legumes to the rinsed pot.  Cover with fresh filtered water and add a bay leaf.  Cook 1 hour, pour in more water as needed and stir so it doesn’t stick or burn.  Then, add the lentils and cook another hour until the beans are nearly tender.  It is hard to say when beans get done, depends on a number of factors, taste often to check for tenderness. And stir that pot! As they approach that almost done spot start the rest of the dish, get everything chopped up and ready to toss in when the beans have reached the two hour mark.

Chop into dice:

3 sizable carrots

1 large onion

Mince: 2 big garlic cloves

Add the veggies to the pot, stir and cook 10 minutes. Stir occasionally. Add water if needed.  I like the soup thick but it can’t be solid so add water.

As that cooks, start the sausage.  Sauté one lb Italian sausage: brown in a Teflon pan with a touch of olive oil until top and bottom are browned and sausage is mostly done. Let cool a bit and slice into rounds or chunks, set aside.  In my latest version I used fully cooked smoked bratwurst and so I skipped this step; just cut it into rounds and added it in the last 15 minutes of cooking.

Add the following to the soup:

½ a 14 ounce can of spicy diced tomatoes

½ tsp. dried oregano

Sprinkle dried basil

¼ tsp smoked paprika

1 beef bullion cube

½ bunch of kale leaves cut into big shreds; I cut off the bigger stems as they can be tough.

1-2 tsp sea salt

Some fresh ground black pepper

Cook ten minutes, add more water if it gets too thick. Stir occasionally.  Taste and add more spice if you think the soup needs more. Add the sliced sausage or bratwurst and cook five – ten minutes more.  A total cooking time could be from 2.5-3 hours, depending on your beans.  If they have been sitting in the pantry for many months they take longer to cook to a tender texture.

Taste and add more salt/pepper as you see necessary.  Let stand 5-10 minutes before ladling out.  Now that is comfort food that is good for you too!

Originally posted February 2015

 

 

Pasta Fagioli Soup Will Warm You

The soup I love to serve in the dead of winter is pasta fagioli meaning pasta and bean soup, Neapolitan style.  It is full of veggies and flavor.  Not to mention beans and pasta.  Yes, I make it now with gluten free pasta, same recipe as always.  I use elbow pasta by Barilla; great flavor and held its shape well.  elbowsTry not to overcook it though as gf pasta goes from done to mush easily if you are not paying attention!  This rib sticking soup will be a meal if you add a salad and a slice of gf bread.  I made it for my family the other week with a lovely new bread recipe which I will have to share sometime soon.  It was a big hit.  Warm, flavorful, satisfying and sure fills the tummy.  I made it with dried beans I soaked overnight and cooked until pretty soft.  White beans work too, navy beans come to mind as suitable. You can even use a couple of cans of beans; I did it recently with cannelloni beans and a can of fava beans; very Italian…

My version has lots of veggies; if you don’t want them all; leave some out! My secret vegetable: I often use small cubes of turnip as they hold their shape well and add a subtle tasty flavor to the soup. turnips No one ever guesses they are in there; looks like cubes of potato.   Or add more veggies, what is in your fridge?  I have used green beans, summer squash cubes or peas.

Secret weapon: I always add a cheese rind or two saved from a chunk of Parmesan cheese. It really ups the flavor of the soup.  And if you get a bit of it in your soup bowl the oozy cheesy goodness will be your prize!

Pasta Fagioli Soup

2 cups of dried cranberry, navy or kidney beans, soaked overnight in lots of filtered water.  Be sure to pick over them for foreign objects.

1 bay leaf

1 quarter inch thick slice of prosciutto (leave out for vegetarian version)

¼ cup EVOL (extra virgin olive oil)

1 cup chopped yellow onions

1 cup chopped carrots

½ cup chopped celery

½ cup chopped turnip

3 minced garlic cloves

2 tbsp. chopped fresh parsley

1 can plum tomatoes chopped (or 1 lb fresh ones chopped in the summer when they have decent tomatoes available)

¼ tsp red pepper flakes

1 to 1 ½ tsp sea salt

1 cup elbow macaroni, gf

Directions: Drain the soaked beans, rinse well, return to cleaned pot and cover with fresh filtered water, add bay leaf and cook 1-2 hours until soft. Add water if it gets low.  Turn off and let rest while you make soup.  Skip step if you use canned beans; do drain them and rinse. Just add them where you would add the beans you soaked and cooked yourself.

Heat EVOL in big sturdy soup pan, I like a thick bottom to keep the soup from burning easily. Add onion and cook 5-6 minutes, add garlic, stir and cook a minute, add prosciutto which you have diced up into small squares and the parsley. Cook for a couple minutes, add the tomatoes, carrots, celery, turnip, hot pepper and stir well.  Add a tsp. of salt.  Cook uncovered about 12-14 minutes.  Add any bean water in the pan. I often end up adding 1-4 cups of water during this point if there is no bean liquid. Mush up half the beans in a food processor or with a potato masher. Add to soup. Reheat and cook 5 minutes, add rest of beans, reheat and then add the pasta.  Cook just the length of time the box says, stirring it every 2-3 minutes. Taste and add more salt if needed and some fresh black pepper.  Turn off and let stand 10 minutes before serving.  I sometimes drizzle some best quality EVOL on the top of each bowl before digging in. A big bowl of that will warm you up for sure!

Originally posted by me in January 2015.

 

Ten Bean Storm Soup

Day two of this storm, or is it day three? Hah! Anyway, time for another hearty one pot meal.  This one is my multi-bean soup with Italian sausage.  I started with a 1.3 lb bag of 4 bean mix and added two kinds of lentil and a bit of a few others.  The critical thing is that, if you have celiac, most 16 or 15 bean mixtures for soups contain barley which we are hugely allergic to. After much searching I found a four bean mix out at Echo Hill country store (Berks County) and added some French lentils; maybe ¼ a cup and some red lentils; another ¼ cup plus a ¼ cup of dried garbanzo beans and a sprinkling of dried limas.  You can use what ever blend you like but I like a good mix for a rich thick stew.  Let me know if you find any other mixtures that are barley free.

bean mix

My soup has Italian sausage but you can leave that out if you want a vegetarian version.  Ditch the bouillon cube if you are going that direction.  I personally love sausage in a bean stew. Gives you lots of meaty flavor and a healthy dose of protein. I am guessing you could use other things like smoky ham chunks or maybe a ham hock?

I enjoyed a hot bowl of this potage with a slice of toasted multigrain gf bread.  It made a full meal without anything else being necessary.   A fresh crunchy salad would go well if you want to round your dining experience out with some greens!

ten bean soup 005ten bean soup 009

Ten Bean Soup with Sausage

Soak 1- 1/12 pounds of dried beans in water to cover.  I set the lentils aside and added them after the soaking as they don’t need the same treatment the other beans need.  Either bring to a boil and let stand an hour or just let stand in the cold water overnight.  I did the quick version!  Drain them well and rinse even better before returning the swollen legumes to the rinsed pot. You want to get rid of the soaking liquid as it is full of the stuff that causes intestinal gas so rinse dem beans! Cover with fresh filtered water, an inch or so above the beans and add a bay leaf.  Cook 1 hour, pour in more water as needed and stir so it doesn’t stick or burn.  Then, add the lentils and cook another hour until the beans are nearly tender.  It is hard to say when beans get done, depends on a number of factors including the age of the beans, I taste often to check for tenderness. And stir that pot! As they are approaching that almost done spot start the rest of the dish.

Chop into dice:  3 sizable carrots  and 1 large onion

Mince: 2 big garlic cloves

Add the veggies, stir and cook 10 minutes. Stir occasionally. Add water if needed.  I like the soup thick but it can’t be solid so add water.

ten bean soup 010ten bean soup 011

As that cooks start the sausage.  Sauté one lb Italian sausage: brown in a Teflon pan with a touch of olive oil until top and bottom are browned and sausage is mostly done. Let cool a bit and slice into rounds or chunks, set aside.

Add to the soup:

½ a 14 ounce can of spicy diced tomatoes (plain if you like less heat)

½ tsp. dried oregano

Sprinkle dried basil

¼ tsp smoked paprika

1 beef bouillon cube

½ bunch of kale leaves cut into big shreds; I cut off the bigger stems as they can be tough.

1-2 tsp sea salt

Some fresh ground black pepper

ten bean soup 016

Kale closeup! Soup is done. Yumm~

Cook ten minutes, add more water if it gets too thick. Stir occasionally.  Taste and add more spice if you think the soup needs more. Add the sliced sausage and cook five minutes more.  Taste and add more salt/pepper as you see necessary.  Let stand 5-10 minutes before ladling out.  Now that is comfort food that is good for you too!  ten bean soup 017