It’s in season and a neighbor hooked us up with a huge haul! I used half to make a big batch of soup and froze the other half for another time.
Soup is a major favorite for many reasons. It’s easy to throw together. It packs loads of nourishment into every bowl. It’s typically inexpensive. It is comforting. Can feed us for several nights so cook once, eat multiple times. Freezes well. It is delicious. It’s super versatile and you can make just about anything into a soup. Fun!
- I soaked cannellini beans overnight (see #alltbeandiaries for more about soaking and sprouting) and cooked in the Instant Pot on high pressure for 7 minutes to prepare for this soup.
- Sauté up a diced yellow onion, 6 or 7 chopped celery stalks, and 7ish cloves of crushed garlic in avocado oil.
- Toasted up some turmeric in the bottom of the pan.
- Add a quart of bone broth
- A couple breasts of chicken cooked and chopped (I also made same day from a whole chicken in the IP-see story highlights for more info)
- A few cups of cooked cannellini beans
- Fill the rest of the big pot with chopped chard.
- Add a slew of seasonings including salt, pepper, mustard, coriander, cayenne, paprika, a couple bay leaves, garlic, and onion.
- Add water to thin a bit.
- Bring to a boil then lower to a simmer
- Cover for an hour + to let the flavors marry well.
Serve and Enjoy! It was SO good.
Night two I added a cup of organic jasmine rice to the pot of soup and a few cups of @berkey_filters water and cooked that for about a half hour with the lid on. Squeezed fresh lemon juice on top to serve. Dreamy!