living after the death of a baby, living with Autism, living as a family of six, living on our organic homestead, living miserably, hopefully, and with joy, and somedays just living

Bean Soup

We’ve been sick lately, really sick, all of us.

This morning I put a frozen pork roast in the crock pot to make shredded BBQ pork.  There was a time I thought we’d never eat all the pork in our freezer after butchering out two pigs, but sure enough the stash is getting low.

Once I had it in the slow cooker in walks Petra “hack, hack, cough, cough” can we have soup for dinner?  Now this girl never asks for anything, in fact, most nights end with us begging her to please eat something.  So I said sure.  I ran downstairs and grabbed some navy beans and  set them on low to simmer, so I could make the soup in time for dinner.  Thankfully it was 11 am because I didn’t have any beans canned, so I needed to cook them from dried.

So here it is my first posted recipe:

Anderson Acres Bean Soup.

2 cups dried navy beans or about 4 cups cooked/canned navy beans

2l pork stock or veggie stock

2-3 carrots

3 ribs of celery including the leaves

2-3 parsnips

1 medium sweet potato

2 cups of chopped kale, or whole trimmed spinach

4 slices thick cut bacon~ 3.5 oz (ham is also good)

1 1/2 tsp thyme

Salt and black pepper to taste (we like it rather peppery)

1 tsp fennel seeds (optional)

In a stock pot cover the dried beans with water. Set t0 medium heat and when it starts to bubble set to the lowest heat that still produces a simmer.  Do not add salt to the water as it makes for tough beans. Simmer the beans until they are re-hydrated and firm to the bite but not cooked too soft.

While the beans are simmering cook the bacon until it is crisp, but not crunchy. Remove grease and cut into 1cm (1/2 inch) pieces.

Strain, and rinse the beans.  Put beans back in the stock pot, and pour in the stock, and add the bacon.  Simmer on low heat for about 1-2 hours.

While the soup is simmering chop the vegetables into chunky slices 1-2cm (1/2 -1 inch) pieces. Once the beans have simmered an hour or two, add the vegetables and simmer 1 hour on low.

During the the last half hour of cooking add the sweet potatoes, thyme, ground pepper, fennel seeds, and salt.  If you are using kale add it now, if using spinach add it during the last ten minutes.

Serve hot, I add two or three dashes of tobasco (Mmmmm).

I don’t know how many calories or how much fat is in this soup.  I don’t watch what I eat, other than to watch what I buy.  We buy real meats and produce, we try and buy local as much as we can/want, we buy a minimum of processed foods, and raise our own free range pork and chickens.  In the winter we feed them organic grains and food scraps from our mostly organic kitchen, in the Summer most of their food comes from forage and garden weeding.    My BMI is perfect for my height, and we feel good about the food we eat, my kids don’t know that soup comes from a can other than what we preserve in our own mason jars.  For them real food is normal, and I love that.

Oh, and dinner for tomorrow is done too, the pulled pork is done, and just needs to be reheated.  That worked out well.


Comments on: "Bean Soup" (3)

  1. I love soup and that looks very yummy. It has lots of good for you ingredients as well. Thanks for posting the recipe, I will have to give it a try.

  2. This sounds amaaaaazing!! I will be making this for sure.

  3. They say that intense blogging over a short period of time is like bean soup for the soul.
    Come join us (well, me, anyway) in a soul-nourishing soup pot and see what kind of words we can brew up to … ah heck. I’m terrible at this.

    Summer blog challenge. August 08, 2011…


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