Here is a picture of them with their new {thank you, Mom} fall coats {yes, fall arrived yesterday}
Monday is the day I try to get all the shopping for the week done and usually do not work. But as we are all just getting back into the swing of things, this week was different as I needed to get some work done. Good thing I figured dinner out on Sunday night and soaked beans overnight. We still had some veggies left from our box so perfect time for soup. I love making soup, and no-knead bread to serve along with it. It is quick, easy, and delicious. Yes, I realize that working from home puts me at an advantage since the soup can just simmer on the stove all day long. I do not own a crockpot so, I make all soup and stew on the stove :)
Alena wanted to name the soup and it's original name was "Yummy Bean Soup" which is probably a much better name than "Veggie Bean Soup with Meatballs". What do you think?!
 |
| Yummy Bean Soup |
Yummy Bean Soup {Veggie Bean Soup with Meatballs}
- 3 leaks cut into rings and cleaned {I use all parts}
- 2 yellow beets - peeled, halved, and slices
- 1/4 C tomato confit {or you could use a small can of diced tomatoes}
- 1 C of mixed beans soaked overnight {I used a mix of navy, great northern, red, and black beans}
- 4 C of chicken broth {I use Pacific brand}
- 4 C of water
- 1 lb. of bulk sausage {any type you like} fried up in little meatballs in a pan {you could
also use already prepared meatballs} -> [Optional]
- 1 zucchini cut into thick rings [optional]
- White balsamic vinegar to taste {I used about 1/4 C}
- Salt and Pepper
- Olive Oil
1. Heat a splash of olive oil in a stock pot and when hot add the leak and a pinch of salt. When they
turn bright green add,
2. beets and after a couple of minutes add,
3. chicken broth, beans, and water. Bring to a slow simmer and simmer {covered} until beans are
soft {for me it took about two hours}. When beans are soft, add
4. tomato confit, or canned tomatoes, and simmer for at least another 30 minutes.
5. While the soup simmers [if using] form small meatballs, and fry them up in a separate pan. Be sure
not to overcrowd the pan {I use cast iron and do not add oil}. When they are nice, and brown add to
soup
6. Simmer soup, until meatballs are cooked all the way through. Add [if using] zucchini simmer for
another 5-10 minutes, then add
7. white balsamic vinegar to brighten the flavor and add salt as well as pepper to taste
Serve with white crusty bread. - We had ours with the speedy version of the "no knead" bread, and mixed baby green salad with tomato.