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soup scratch.jpg

Scratch bean and tomato cream soup

Spare the cook January 17, 2019

The magic in the mundane— a deep pot of daylong slow simmer soup filled with fiber rich beans and vegetables finally pureed to a savory thick creamy broth that retains all the depth of flavor of its ingredients.


Ingredients:

32 varieties packaged dry beans, softened overnight in water bath

32 oz. crushed tomato can

32 fl.oz low salt chicken broth

4 cups water

3 carrots, sliced

3 stalks of chopped celery

2 stalks of chopped leeks

Separately saute: 1 chopped onion, 3 cloves of smashed garlic, 1 tsp. pepper flakes, 1 tsp basil, 1 tsp coriander, 1 red pepper chopped in batches on medium for about 6-7 minutes. Add to pot of beans. Stir, and bring to boil, lower to low simmer and leave on for 7-9 hours until beans are mushy. Take off stove and cool and use whatever tools you have, I used my small food processor to puree the soup to a creamy texture.

When all pureed reheat and spice to your taste, with salt and pepper. I added a half lemon juice and sprinkled my bowl with some sliced grape tomatoes and white sesame seeds. Indulge.

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