Category Archives: soup

Bean Soup- Girl Style


The pictures are ugly (and so is the soup), but this soup is too easy, cheap, and weather appropriate to let sit unblogged. In fact, I like it so much that I submitted it to Cate for ARF-5 a Day #99. Given that three out of the top 5 antioxidant-rich foods are beans, it certainly fits, and ARF-5 always inspires me to be more creative with whatever I have lying around.  This recipe makes a big pot of soup (I think I got 10 main-course servings out of it, and there’s more in the freezer)

Of course, I feel obligated to tell you that I could *not* convince the boy to try it. Not even a spoonful. Too healthy, I guess, he seems to only eat beans in “Mexican” food. The beans are pretty obvious, so there’s no hiding them in my version. However, I suspect that it would be equally good blended if you have a blender.

2 strips bacon or 2 T olive oil
1-2 onions, any kind
4 cloves garlic, sliced thinly
12 cups of vegetable stock (or, if pressed for time, 12 cups water, an extra half-onion, a few sliced carrots, and a few celery slices. they’ll blend right in in the end)
1 bag dried mixed beans (I like the Goya soup mix with the “ham flavor” tossed out), pre-soaked
2 cups potato, cubed (optional)
2 tomatoes, diced (or 1 cup canned tomato product of some sort0
salt, pepper, and fresh herbs (I like rosemary) when available

Place olive oil or bacon on the bottom of a large, thick bottomed pot. Cook (if bacon) until crispy, then break up the pieces with a fork. If olive oil, wait until the oil is hot. Then add onion (and carrot and celery, if needed) on medium-low heat until soft, 5-7 minutes. Add garlic and cook another minute. Add stock, beans, potato, and tomato and simmer until beans are fully cooked. Season to taste (add another few minutes of simmering if adding fresh herbs at the end). Serve with a fresh salad, corn chips, or hearty bread if you’d like. All go, but none are really necessary.

Stay tuned, if you will, for black bean soup, boy style– probably coming next month. Weird not to need to meal plan anymore. It was a good challenge, but actually cost more money in the end. Anyone else have that experience?


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Filed under beans, soup, veggies

Steaming Bowl of Jewish Comfort (Passover Safe)

You may have noticed that meat doesn’t appear very much in my kitchen. In fact, I can’t remember the last time I bought any. However, I do eat it occasionally, with great enjoyment, and when my sister came in from San Diego last month, she was kind enough to roast a chicken for us. Now, meat-squeamish girl that I am, it seemed a shame to let all those nice chicken bones go to waste, so I made my first-ever chicken stock, and stuck it in the freezer.


The stock didn’t come out perfectly– more like a vegetable stock w/ chicken flavoring due to being overpracticed at making vegetable stock. However, the resulting mazto ball soup was perfect, a mixture of steamy herby chicken goodness, fluffy matzo balls, and hearty veggie goodness. Even better, with the matzo balls coming from a mix, this took almost no time or effort, and was perfect during a sickly midterms afternoon.

1 package Manischevitz Matzo Ball Soup
2 eggs
1 quart (or slightly more) chicken or veggie stock (homemade, please!)
Olive Oil
1/2 onion
3 cloves garlic
2 carrots
2 celery stalks
2 cups kale, chard, spinach, or other bitter greens
Salt and pepper to taste

Mix matzo meal and eggs and cook in a large pot of boiling water (note: these will expand significantly.) Meanwhile, in a large pot, sautee onion and carrot on medium heat with a little olive oil until onion is translucent and fragrant. Add minced garlic and celery, sautee another two minutes (do not let garlic burn). Add greens and stock and cook until carrots and celery are as soft as you enjoy eating. Add matzo balls and serve.

Just as a sidenote, I love serving this with a buttery or creamy noodle dish. Yes, it may be too carb-heavy for some, but isn’t that the point of comfort food?

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Filed under greens, Jewish, matzo, soup, Uncategorized