Soup season has officially begun at our house! There are endless possibilities to the types of soup one can make this time of year using fresh ingredients from your local farmer’s market along with inexpensive ingredients right from your kitchen pantry. While sitting at the kitchen table watching the trees blow vigorously outside and listening to the pitter patter of raindrops I felt today was an appropriate day to enjoy a nice bowl of hot soup. Completely satisfying, wholesome and beautiful, this dish makes it easy to be frugal with spending during the cold winter season.
I’m making a large batch to reheat for lunch this week giving the various flavors time to really come together.
- 2 cups white beans, soaked and rinsed
- 1 small onion, chopped
- 1 cup carrots, diced
- 1 cup of chopped tomatoes or tomato sauce
- 1 cup celery, diced
- 6-8 cups chicken broth
- 1 teaspoon parsley
- 1 teaspoon Italian seasoning
- salt and pepper
- Add beans to a bowl or stock pot with enough water to cover beans over one inch. Soak overnight then drain and rinse. Place rinsed beans in a stock pot or crock pot. Add remaining ingredients.
- If cooking in a stock pot, bring to a boil, then reduce heat to a simmer for 6 to 8 hours or until beans and vegetables are tender. If cooking in the crock pot, set to low setting and cook for 8 hours.
Enjoy this soup with a delicious slice of fresh homemade sourdough bread.