Bean Soup
Our teeth chatter here in the So Cal desert when it goes below 70 and when it’s cold, we humans crave comfort food. When the clouds rolled in a nice bean soup came to mind and learning that organic sweet cabbage and greens were being harvested practically down the street at Temalpakh Farms (order your farm box) I thought they’d be good additions to the pot. Cabbage is so sweet and delicious, we should eat more of it!
Bean Soup Recipe
Gather:
8 oz white creamy bean such as Mayacoba, Caballero, or cassoulet
1/2 tsp. salt
1 ea. 10 oz bag organic frozen corn
1/3 cup olive oil (about)
2 ea onions, chopped in 1/4 inch pieces
1/2 tsp. Cumin seeds (Wild Forest Cumin by
Burlap & Barrel pack a good flavor punch!)
1 tsp. ground coriander
1 tsp. turmeric
1/2 tsp of a spicy dried pepper like smoked chipotle or …(optional)
1 TBSP salt
1/2 ea. green cabbage, chopped in 1 inch pieces
3 leaves of leafy greens, chopped in 1 inch pieces
Make:
1. Soak beans overnight, drain and put in a pot covered with about 3 inch of water. Bring to boil and then turn to low simmer partially covered for an hour ish until soft. Toss 1/2 tsp salt in the beans when almost done.
2. In a dry cast iron skillet, heat the corn on medium high heat until charred and set aside.
3. Put oil in a soup pot with onions and simmer and stir until onions are transparent and lightly browned, then add cumin, coriander, turmeric and salt.
4. Stir in cabbage and the roasted corn and pour in the cooked beans. Add water to cover 2 inches of bean mixture. Turn to low and partially cover and let simmer until you can’t stand it any more.
5. A chunk of fresh and warm bread drizzled with olive oil to soak and dip and to shovel beans on, is marvelous. If you are local make sure to visit Bread and Flours for some hunky sourdough loaves.