One of my favourite things to cook is soup. Saturday used to be my soup making day. I would make a big pot of some delicious piping soup that would serve as one dinner in the week, and several lunches.
Soup is just such a well rounded food. It can be a nice light meal, or a hearty wintery dinner.
In honour of fall inching its way closer to us, I've decided to post a recipe that I made for lunch today. Feel free to substitute any bean you fancy. I used white kidney beans because that is what I had, but black beans would be excellent as well.
Lemonisious Bean Soup
3 Cans White Kidney Beans (feel free to try out other types)
1 Cup Water
1/2 Onion, finely diced
1 Rib Celery, with leaves, finely diced
Freshly Ground Black Pepper (you can use regular ground black pepper, but freshly ground is nicer)
1 teaspoon celery seeds
Juice of 1 lemon
1 lemon, sliced paper thin, for garnish
Celery leaves, for garnish
Method:
Heat the oil in a medium sized pot over medium heat. Add onion, garlic, and celery and cook, stirring occassionally, for about 5 minutes, or until tender. In a blender, puree 1/2 of the beans until smooth. Add the beans (pureed and all) and also the water. Bring to a Boil. Reduce heat to low, and simmer for 30 minutes.
Add the black pepper to taste and the celery seeds. Stir in lemon juice.
Serve into bowls with lemon and celery leave garnish.
Enjoy!
(If you use black beans instead, you can also add a bit of shredded reduced fat cheddar to the top, at the table, and a bit of hot sauce--my favourite being Valentina Salsa Picante)
Let me know what you guys think!
Soup is just such a well rounded food. It can be a nice light meal, or a hearty wintery dinner.
In honour of fall inching its way closer to us, I've decided to post a recipe that I made for lunch today. Feel free to substitute any bean you fancy. I used white kidney beans because that is what I had, but black beans would be excellent as well.
Lemonisious Bean Soup
3 Cans White Kidney Beans (feel free to try out other types)
1 Cup Water
1/2 Onion, finely diced
1 Rib Celery, with leaves, finely diced
Freshly Ground Black Pepper (you can use regular ground black pepper, but freshly ground is nicer)
1 teaspoon celery seeds
Juice of 1 lemon
1 lemon, sliced paper thin, for garnish
Celery leaves, for garnish
Method:
Heat the oil in a medium sized pot over medium heat. Add onion, garlic, and celery and cook, stirring occassionally, for about 5 minutes, or until tender. In a blender, puree 1/2 of the beans until smooth. Add the beans (pureed and all) and also the water. Bring to a Boil. Reduce heat to low, and simmer for 30 minutes.
Add the black pepper to taste and the celery seeds. Stir in lemon juice.
Serve into bowls with lemon and celery leave garnish.
Enjoy!
(If you use black beans instead, you can also add a bit of shredded reduced fat cheddar to the top, at the table, and a bit of hot sauce--my favourite being Valentina Salsa Picante)
Let me know what you guys think!
I ate this soup. It was great. It was great a few days later as a left-over as well.
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