I love a good vegetable soup. A soup you can eat bowls full of and not have tons of calories. A soup that makes a big comforting pot full that you can freeze for later. The more veggies the better.
Usually when I make a pot of soup I add a ton of canned beans with the liquids and starchy potatoes. This time no canned beans or the salty liquids. I had a bag of dry beans in my cupboard….for a very long time. Luckily dried beans last forever, so it was time to try my hand at my beans. Do you ever get nervous that your dried goods won’t turn out? I always do when I use something for the first time. Well, time to get over it! First pour the amount wanted into a strainer and pick through to make sure there are no bad ones. Second rinse off then spoon clean beans into a pot-spoon in so you don’t get any grit from the bottom of the strainer. Then add enough water to cover by about two inches. This I have to say was really cool. I honestly didn’t know it was going to turn out like rice-put in a cup of dried beans and get over two cups after cooked! So cool.
After the beans had boiled and simmered I started the soup making. Really it was mostly chopping and tossing into the pot. All my fave veggies (mushrooms, carrots, tomatoes and onion) plus some others I had never thought to add to one of my soups (zucchini, celery, lentils and kale). All of these added up to some wonderful tasting soup. It did seem odd with no potatoes or other grain. I sometimes add barley to my soups, but always potato. Miss the potato.
Also, without the bean juice I used vegetable stock. I have never been a stock user since I always used the beans and then would add canned corn and green beans, but didn’t particularly care to have a dry soup…so in the soup went the stock. I did add one can of canned peas, mainly because I they were there in the cupboard. A little starch I guess.
Clean Vegetable Soup, 13 servings