But they’re not here to complain. Another gray and rainy day, albeit warm, deserves another stick-to-your-ribs meal, as my father would have said.
Navy bean soup
Dried or canned navy beans
Light oil (walnut, corn or canola)
1 medium onion, diced
2 carrots, diced
zucchini, peas or green beans
2 cups ham, chicken or vegetable stock
1 teaspoon each sage and thyme
1/4 teaspoon ground rosemary
Salt and pepper to taste
Prepare dried beans per package instructions, or use canned ones. One can or one 1/2 pound of beans will make 4 bowls of soup for moderate eaters, 3 bowls for hearty eaters.
In a large soup pot, brown ham in a light oil (I used walnut today), add vegetables to sautee. Sautee the onions. Add the stock and all ingredients and simmer for an hour. For vegetarian, leave out the ham (obviously). Serve with toast points and braunschweiger and a nice lager.
3 hours ago