Thursday, 17 November 2011

Soup for the Soul

It snowed today.  Not piles of snow, but thick flurries that made seeing a far distance difficult.  It was the type of snow that made you realize that winter is coming and there isn't anything you can do about it.  Luckily for me yesterday I had made soup, so today it was perfect.

I make soup a lot and a different kinds of it.  But the soup I had for dinner tonight I've named Soup for the Soul.  You can add whatever variations of beans, vegetables and grains you're in the mood for or have on hand.  The rice can be exchanged for barley or farrow.  The mung and adzuki beans can be exchanged for black beans... you get the idea.

The wonderful thing about this soup is it makes you feel nourished and cared for. 

Its the type of soup to eat when you are struggling to return to normal routines after a vacation. 

Its the type of soup to eat when you skip a run because its too cold outside.

Its the type of soup to eat when your mechanic tells you your vehicle still is not ready to be picked up.

Its the type of soup to eat when its cold outside and you need comfort food.

And its perfect for toady.

Soup for the Soul


1/2 cup of mung beans picked through and soaked for 2 hours and drained
1/2 cup of adzuki beans picked through and soaked for 2 hours and drained
1/2 cup brown rice
1 onion chopped
3 stalks of celery chopped
3 carrots peeled and chopped
1/2 turnip peeled and chopped
1 cup of frozen peas
3 tablespoons of tomato paste
2 cloves of garlic minced
2 bay leaves
1 tablespoon oregano
salt & pepper to taste
1 tablespoon olive oil
4 cups soup stock
water as needed

Heat oil in large pot.  Saute onions for about 2 minutes.  Add celery and carrots and continue cooking for about 2 more minutes.  Add garlic and saute for another minute until garlic becomes translucent.  Add tomato paste, stock, beans, rice and turnip and bay leaves.  Allow soup to simmer.  Cook for about 1 hour until beans and rice are cooked adding more water if needed. Stir in peas and oregano.  Add salt and pepper to taste.

Note: I served this with garlic toast, but its good on its own and even better the next day after the flavours have blended a bit more.  Like I said earlier you can use what ever combination of vegetables, grains and bean you have on hand.  I usually add spinach to this soup, but I didn't have any in the fridge tonight.

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