Last week, after the aftermath of Katia & the next wave of storms, I woke up to a chilly & wet morning and decided to make soup. I had odds & ends in the ‘frig leftover from Labor Day week-end & used many of them in the soup. Therefore, you have lots of options, depending on what’s in your ‘frig. Which reminds of the commercial on credit cards: Do you know what’s in your wallet? I will rephrase that and ask: Do you know what’s in your ‘frig? Look before you cook!
Rainy Day Soup
Utensils: Cutting board & knife, soup pot, small dish for diluting miso paste
Prep. Time: 15 minutes
Cooking time: About one hour
Category: Vegan, Gluten-Free
1 1/2-2 qts water or stock
1 cup lentils, rinsed (no soaking needed)
one cup cooked aduki beans *
one cup cooked chickpeas*
1/2 – 1 cup yellow beet, diced (can use sweet potato or squash)
one carrot, scrubbed & cut into “pennies”
one cup (frozen) okra or fresh green beans, cut into thirds
2 garlic cloves, minced
herbs of choice – oregano, basil, thyme
1 – 2 Tbl. mellow miso paste diluted in about 1/2 cup warm water from soup
one cup arugula or spinach or kale, torn into small pieces
1.Â Place lentils and cooked beans in water or stock. (If using water, feel free to add a small onion, chopped, to the soup, for added flavor.) Put stove on medium high heat.
2. Add beets or potato, carrots, okra or green beans and cooked beans. Bring to a boil, thenÂ allow to simmer about 45 minutes, adding herbs & garlic after boiling. Add arugula or other green of choice and simmer another 15 minutes or less, so long as carrots, beets, etc. are tender.
3. Take about one cup of hot, not boiling soup, and dissolve miso in the water in a small dish. Add back to soup pot, but do not boil, or you will kill the healthful enzymes in the miso. If you don’t have miso, add one tablespoon low sodium tamari (wheat free soy sauce) or 1 cup tomato sauce/juice.
Serve hot with salad.
Yield: This makes about 2 quarts of soup. If it becomes to thick as you simmer it, feel free to add more liquid. When it is thicker, it is more like a rainy day stew, which is also good.
*I usually buy dry beans and soak them & put them in the freezer, using as needed, but canned from Eden Foods is fine, since they use no BPA in their can linings. Bisphenol A (BPA) is an industrial chemical used to make polycarbonate plastic resins, epoxy resins, and other products. It is used to line cans of food, so I avoid it, because its safety is questionable by people in the health food industry.