Soup for One

With Bill in Texas, I've had to adjust to cooking for one. Recently, I've gotten into the routine of making a big pot of soup to get me through the week's dinners.

I start by putting 8 ounces of dry beans in my crockpot. High-heat for one hour, then let them cook for about 3 hours on low heat (or until tender...I try to avoid mushy beans).

The base for my soup du jour, is always mirepoix (a simple combination of onions, carrots, and celery) sauteed in a generous dash of good quality Italian olive oil. Next, I prepare about 4 cups of vegetarian broth using good quality bullion. Next, add minced garlic and salt & pepper to taste plus whatever vegetables look good at the market...usually a sweet potato or 1/4 of a butternut squash, a parsnip, some Brussels sprouts, an occasional turnip or two. Peel and cube the vegetables and gently toss them with the mirepoix to mix the flavors. Add some herbs like oregano, basil, marjoram, thyme, and/or sage. Now add the broth and bring to a boil; cover, and simmer on low for 15 minutes.

Throw in your crock pot beans (or canned beans) and add a red, yellow, or orange bell pepper and a chopped tomato if desired; I like to throw in some chopped Swiss chard or kale too. To round out the flavor, add an acid. Depending on what flavor you are going for, you can squeeze a lime or lemon, or a few dashes of quality aged balsamic vinegar. If using citrus, I would also add about 1-2 tsp quality soy sauce, like tamari. Increase the heat to medium for about 5 minutes and serve. I like to add plain Greek-style yogurt and some sunflower seeds to garnish some of my soups. Enjoy!

This is a soup I made recently with Heirloom Christmas lima beans. Yum! Continued Post.