bunnyjadwiga (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
bunnyjadwiga) wrote2005-12-15 05:31 pm
bunnyjadwiga) wrote2005-12-15 05:31 pm
White bean soup revisited
One advantage of South Beaching with Sarah is that there's lots of reasons to cook beans, and people to eat them.
Tuesday I made some white bean soup, 'cos I think I like it. I certainly liked this batch. It's very loosely inspired by the one in the South Beach Cookbook.
about 3 cups dried white beans
An indefinite amount of water
about 2 tsp of chicken base
about 3-4 tsp chicken broth granules
4 tbsp of chopped jarred garlic (in water)
1/2 tsp thyme
8-9 leaves kale
the central portion of one bunch of celery
Basically, I soaked the white beans from 5 pm monday to 8 am Tuesday, then put them in about 3x their volume of water in the crockpot on high. When I got home at 6:30, they were cooked soft.
I dumped in all the chicken broth concentrate I could find.
Then I took the center bit from a bunch of celery, which we had been saving for soup, and cut that up and put it in.
Washed some kale leaves, took out the central ribs, and chopped up the leaves and added them.
Added a good bit of jarred garlic (ingredient amounts, besides we are trying to get rid of the jar)
and stripped about 4-5 dried stems of thyme into the pot. Turned it on low and let it cook for a couple of hours, then turned it off, let it cool down, and packaged it into containers.
Had some for lunch today. YUUMMMM.
Tuesday I made some white bean soup, 'cos I think I like it. I certainly liked this batch. It's very loosely inspired by the one in the South Beach Cookbook.
about 3 cups dried white beans
An indefinite amount of water
about 2 tsp of chicken base
about 3-4 tsp chicken broth granules
4 tbsp of chopped jarred garlic (in water)
1/2 tsp thyme
8-9 leaves kale
the central portion of one bunch of celery
Basically, I soaked the white beans from 5 pm monday to 8 am Tuesday, then put them in about 3x their volume of water in the crockpot on high. When I got home at 6:30, they were cooked soft.
I dumped in all the chicken broth concentrate I could find.
Then I took the center bit from a bunch of celery, which we had been saving for soup, and cut that up and put it in.
Washed some kale leaves, took out the central ribs, and chopped up the leaves and added them.
Added a good bit of jarred garlic (ingredient amounts, besides we are trying to get rid of the jar)
and stripped about 4-5 dried stems of thyme into the pot. Turned it on low and let it cook for a couple of hours, then turned it off, let it cool down, and packaged it into containers.
Had some for lunch today. YUUMMMM.