In spite of 90 degree temperatures (what’s good Mother Nature?) the calendar indicates that it’s fall so you know what that means…Soup’s On!
During our family’s last grocery run I grabbed a bag of navy beans but they have sat in the cabinet. I was browsing recipes and was inspired to use them, thinking that I would expand my bean repertoire. Last week a Facebook friend shared a recipe featuring the beans and her inspiration was my motivation. I decided to go for it.
The recipe is quite simple…basically two ingredients and some spices. F’s recipe called for navy beans and cherry tomatoes, seasoned with onion powder, garlic powder, curry and turmeric. For a base I used chicken stock but for a Meatless meal I would use vegetable stock. I also added a little piece of pork that I had left over that I did not want to go to waste. I used an onion instead of onion powder partly because I forgot that I had a jar of onion powder from Penzey’s and a bit because there is there is nothing like the smell of an onion being sauteed to announce that soup’s on. We had a burst of last minute growth in the garden so I added a green pepper in addition to the cherry tomatoes.
I used the slow cooker function on my Instant Pot to make the soup and when after cooking for about 5 hours found that the beans were still too hard, pressure cooked the beans for about 10 minutes. The result is a savory, warming soup that is flavorful and filling.
This was my first time cooking with curry and I am not sure why I have waited so long to use it. I am not a fan of spicy food so I opted for a mild curry seasoning that added flavor without the heat that just burns.
The soup was a hit and even The Bee has requested it again although she wants it without beans. When I make this again, and I will make this again, I am going to go for the meatless option to continue on with the mostly meatless diet.
I cannot thank F enough for this recipe! It was simple and quick and I may have to arm wrestle my family for who gets the last bowl!