I’ve heard that one of the joys of winter is soup. Chowders, stews, broths, purees. Soup with beans. Soup with grains. Soup every day of the week. It’s tasty. It’s warm. It’s good for you. But soup is a weakness of mine. I don’t quite get it. Yet. I’m trying, though. This winter I’ve tested out a beet and ginger soup recipe, as well as a sweet potato soup. There’s been pumpkin and black bean soup, and the white bean soup I’m going to share with you today. And although I’m going through the motions, I’m missing the enthusiasm. I love the idea of spending each night around the table with a bowl of warm soup and a loaf of crusty bread. But I think I need some help if I’m going to learn to do this right.

So here’s the deal. I’m asking you to send me your favorite soup recipe. Tell me a little bit about it. Tell me why you love it. I’ll make it and share the recipe with the rest of our friends here on the Mother Runner. All credit goes to you, so along with your recipe, please send a picture of yourself and anything else you want to share with the group. Send your recipes and pictures to lizzie (at) themotherrunner (dot) com. I’ll post one recipe a week until I run out of recipes. One caveat: I don’t eat beef, so if your recipe includes beef, I’m probably going to substitute turkey or beans. Just so you know.

Let me start the SoupFest with this Autumn Harvest SoupĀ  from Clean Food by Terry Walters. Here’s the thing about Clean Food: It calls for weird ingredients. Like “a thumb-sized piece of kombu.” Since I don’t know what kombu is or where on earth to get it, I always imagine cutting off my thumb and tossing it in the pot to make a tasty broth. Yum yum. But if you get past that, and realize that it’s going to taste good even if you don’t want to cut your thumb off, you’re good to go. And with that I preface this recipe by saying that I left out the tamari. And the mirin. And instead of shiitakes, I just used white mushrooms. But you try finding those ingredients in my neighborhood. It still tasted good. I apologize that the picture really doesn’t do it any justice. Apparently photographing soup is another of my weaknesses. I hope to improve my ability as I practice on your soups — both with the soup and with the photographing of it.

Autumn Harvest Soup adapted from Clean Food

4 dried shiitake mushrooms
6 cups water
2 tablespoons extra virgin olive oil
1 large onion, diced
1 tablespoon grated fresh ginger
3 carrots, diced
4 cups chopped kale or collard greens
2 cups cooked cannellini beans (0r other white beans)
1/4 cup mirin
Splash of tamari
Splash of apple cider vinegar
4-5 dashes toasted sesame oil
Freshly ground black pepper

Put dried mushrooms in a medium pot with the water. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and set aside to cool slightly. When the mushrooms are soft, remove from broth and cut off and discard stems. Dice caps and place back in the pot with broth.

(Or, if you are me, you could skip that step by using chicken broth and adding chopped white mushrooms to the pot of vegetables in the next step.)

In a large pot over medium heat, saute onion, garlic and ginger in oil for 3 minutes. Add carrots and saute 3 minutes. Add kale or greens, mirin, and beans. (If you are using white mushrooms, add them now.) Saute until the greens are deep green and tender. Add broth, tamari, and vinegar to the pot. Simmer 5-7 minutes and season to taste with toasted sesame oil and black pepper.

Related Posts with Thumbnails