Bean soup is one of those things that gets whatever I take a notion to put into it. Tonight’s has black, pinto and white northern beans, kamut, lentils, cilanthro, cumin, bay leaf, a somewhat finely chopped carrot, onion, lots of garlic and a pinch of salt…oh yeah, and about half of a jalapeno pepper that I harvested and froze a year ago.
I’ll let it sit till tomorrow so the flavors work together; then it will be ready to eat.
Soup is especially good, once fall comes. In the summer, I want salad.
My mother was one who liked soup year-round. It could be pushing 100 degrees and she would fix a bowl. I could never see how: Too hot for my liking!
Get to November, however, and all sorts of ideas for soup come to mind.
There are at least three things I really appreciate about this simple concoction:
*It’s easy to make
*It’s nutrient dense – lots of nutrition; not that many calories
The best quality, however: It’s warm, comfortable food.
So then, choose a bowl, fill it with your favorite soup and “belly up to the bar” or tummy up to the table!