Even though the weather has been incredible recently, I have been craving warm foods once dinner time rolls around. Like Krista, I love soup. The possibilities for soup are infinite. It can be a complete meal or paired with practically anything. And my favorite part about soup is that homemade soup is perfect for cleaning out any leftover veggies and the cupboards. Need more convincing, Stone Soup gives you seven reasons to eat more soup.
Cleaning out the leftover veggies and cupboards was how “13 Bean Stew” came to life. Given my obsession with Bob’s Red Mill, I was ecstatic to find his “13 Bean Soup Mix” in the back of my cupboard. So I soaked some beans and paired the beans with a tortilla soup base, some carrots and celery. It was delicious and a tummy filler.
For all of you out who saw this post and immediately (and maturely) thought “beans, beans the magical fruit, the more you eat, the more you toot!” I have the solution for you. Soaking beans. Here’s your bean lesson for the day. Soaking beans enhances the digestive properties of beans by reducing raffinose and stachyose-type oligosaccharides, also known as the sugars the cause flatulence, also known as tooting. Plus beans are very high in fiber and antioxidants. Cheers to beans!
- 2 cups Bob’s Red Mill 13 Bean Soup Mix
- 3 quarts Pacific Foods Organic Tortilla Soup Base (amazing soup base!)
- 1 medium onion
- ~1-2 teaspoon of oil
- a few handfuls of washed and chopped pealed carrots and celery
- salt and pepper to taste
- serving toppings of choice (parmesan cheese, toasted bread)
- If you are prepared and organized, soak beans overnight covered in water. If you are like me and decide to make this soup last minute, cover beans in a pot and boil for ~5 minutes, remove from heat, cover and let sit for an hour until tender.
- Rinse beans well with cool water. This will wash away those pesky tooting sugars.
- Saute onion in a dollop of oil until browned.
- Add beans, 3 quarts soup base and onion to a large pot and bring to a simmer for ~2 hours.
- Add carrots and celery into soup and simmer for another hour until your house smells “really good” (accordingly to the boy) and all ingredients are tender.
- Serve with a bit of cheese and bread if desired!
As is this soup is vegetarian, vegan, gluten free, dairy free, wheat free, corn free, soy free, everything bad for you free so feel free to get seconds! Or feel free to splurge and spice it up a bit with some cheese or topping of choice!