Ingredients: |
Ingredients: 1 Med to Large Crockpot
1 Very Large Soup Pot
2 Cups Assorted Dry Beans - Any and all varieties work
1 Cup Dried Mushroom - Shitake are excellent
5-6 Carrots
2-3 Onions
1 Bunch Celery
1 Head Garlic
1 Head Greens - Kale, Escarole, Napa, Bok Choi, all work great
Optional: Leeks, Potatoes, Peppers, Use your imagination.
2 T. 'Better Than Bullion' Veggie Bullion - Others could work fine
2 tsp. Ground Black Pepper
2 tsp. Crushed Red Pepper
¼ cup Butter or coconut oil
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Directions: |
Directions:This soup can't be cooked in a hurry. Dried beans and mushrooms take time to hydrate so plan accordingly.
2 Days Before: Place mushrooms in a quart jar and fill to brim with water. These will soak for 24-48 hours in the refrigerator before cooking, be sure to top off water if needed.
1 Night Before: Place assorted beans into a crockpot to soak in around 2-3 quarts of water overnight . You want enough water to cover the beans as they expand, but keep in mind this will be your broth.
Morning: Start Beans in crockpot on low heat, do not drain water or rinse. Do not add seasoning. This should simmer for 8-10 hours before added to soup.
Evening: Drain the Mushrooms but save the liquid, then chop into tiny pieces and add to beans. Turn the crockpot heat up high, aiming for a low boil.
Start the large soup pot on medium heat and add butter or oil. The goal is to get the oil to smoking point before adding veggies, but don't burn it!
First toast the garlic and onion in oil, then celery and carrots. Veggies can be diced large or small, depending on your taste. Add any other veggies you want during this step.
Once the veggies are showing some color, carefully pour in the bean, mushroom, and broth mixture from the crockpot. Add greens, spices, and bullion at this point and additional water if needed. I prefer chunky soup so I keep the water to a minimum.
Immediately after combining and seasoning, I jar my soup. It helps to jar the soup a little under-done, especially if you will be freezing some. If you plan to eat it now, the veggies may need a bit longer to cook in the broth.
Enjoy! |
This recipe for 3-Day Bean Soup is from