The air has finally turned chilly and the breeze brings with it a crispness absent in the summer months. The leaves are beginning to change from green to burgundy, and the skies are suddenly greyish. It is time to prepare another fall inspired soup!
I love soup; over the last month I have shared some of my favorite soup recipes. There is nothing like a warm bowl of savory goodness, especially in the cooler weather, in my opinion. Soups can be had as a light supper, or transformed into a robust meal with the addition of bread or sandwiches. They are also wonderfully convenient to feed a large number of people.
During a recent family visit I ran out of white beans while attempting to make a white bean and ham soup that I knew they liked. I ended up varying the recipe a bit and the results received praise all around!
Autumn Three Bean Soup
2 cans white beans, drained
1 can black beans, drained
1 can kidney beans, drained
3 cups water
3 cups broth of your choice
1 pound of diced ham
3 large carrots, sliced
1/2 teaspoon liquid smoke
1-2 tablespoons herbs de Provence (to taste)
Combine all ingredients in a large soup pot. Softly boil on medium-high heat for about 30 minutes, until carrots are of desired tenderness. Notice that the broth is diluted in this recipe due to the saltiness of the ham. This recipe could easily be made vegetarian; to do so, use vegetarian broth (full strength, undiluted) and add some extra vegetables such as potatoes and/or celery to add texture.
Serve with a crusty bread, or as we had it, with garden fresh sliced tomatoes and crackers.
It’s hard to beat the simplicity of a soup like this. Something you can just toss together, and then sit and enjoy the company of family and friends as the scents of salt and rosemary fill the air. This concoction is hearty enough to provide a sustaining meal on its own, but pairs well with a fresh produce accompaniment.
What foods do you crave in the fall?
Enjoy! And stay cozy!