In the middle of winter, it is time for a nice warm bowl of soup. Comfort foods like soup provide good nutrition and help warm you on cool days.
I like to make a nice soup with a little bacon and fresh herbs. Using fruit, like apples, gives the soup a nice fresh taste.
You can make this soup with very little effort, although it does need to cook for over an hour.
Cut the veggies and soak the beans before you go to work and when you come home, put the soup pot on the stove and by the time 6 or 6:30 p.m. rolls around you are ready to eat. A little cheddar cheese and a nice bun goes well with this soup.
Harvest Soup
• 2 cups dry white beans, soaked
• 2 tablespoons olive oil
• 8 ounces smoked bacon, cut in half crosswise
• 2 garlic cloves, chopped
• 3/4 cup onion, diced
• 1/2 cup leek, diced
• 1 cup celery, 1/4-inch diced
• 2 apples, tart cooking, peeled and cubed
• 1/2 cup carrot, 1/4-inch diced
• 2 cups butternut squash, 1/4-inch diced
• 1 1/2 tablespoons fresh thyme, chopped
• 1 1/2 tablespoons fresh rosemary, chopped
• 5 cups vegetable stock or chicken stock
• sea salt and white pepper
Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
Pour off any excess fat. Add onions and garlic continuing to cook until onions are softened.
Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary. Saute for 2 more minutes. Pour in chicken (or vegetable) stock and bring to a boil.
Turn down heat and simmer slowly for 1 1/2 hours or until beans are tender.
Adjust final seasonings.
This is a great winter treat and is easy to make.
Bye for now and Goood Cooking.
Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.