Episode Seven - Bean Soup

Dec 3, 2012

Eileen talks about bean soup.  


1 large can garbanzo beans drained and rinsed

1 sweet potato or acorn squash peeled and cubed

1/2 teaspoon cinnamon

1 tablespoon cumin

2 chopped tomatoes

1 onion, chopped

1/4 teaspoon cayenne pepper

2 cups shredded carrots

5 cups chicken or vegetable broth2 cups fresh spinach, shredded

1 teaspoon salt

3/4 teaspoon pepper

Pour the broth into a large stock pot and heat to a boil. Add the tomatoes, sweet potatoes, onions, onion, carrots and cinnamon. Reduce the soup to a simmer and cook for 25 to 30 minutes. Stir every 10 minutes or so. Add the garbanzo beans, cumin, black pepper, cayenne pepper and salt. Mix to combine, cover and simmer for and additional 20 to 30 minutes. Add the spinach 5 minutes before you’re ready to serve and cook the 5 minutes and then serve. Serves 8.


4 cans white beans, drained

1/2 cup white wine

5 tablespoon olive oil

1 medium onion, finely chopped

1 tablespoon minced garlic

1 bay leaf

2 carrots, finely chopped

2 stalks celery, finely chopped

1 teaspoon thyme2 tomatoes, peeled, seeded and chopped

salt and pepper to taste

3 1/2 cups boiling water

Place 3 cans of the drained white beans and the wine in the bowl of a food processor, process to smooth and set it aside. In a soup pot saute the onions carrots and celery together in the olive oil. Cook for about 5 minutes and then add the garlic, thyme and tomatoes and cook for 8 minutes, stirring constantly .Add the boiling water, the remaining beans and the processed beans. Stir the mixture until combined. Season to taste with salt and pepper. Simmer on low heat for 15 minutes. Serves 6