Embracing Him

Winter is here and it’s the perfect time to make soup. Though vegetable soups and chicken noodle soups are delicious, your soup repertoire doesn’t have to be limited to old favorites.

This bean soup is a family favorite. It’s thick, hearty, and filling. Once you add a side of cornbread and a green salad, you’ve got a fabulous meal that’s good for you and satisfying.

Hearty Bean Soup
1 (16 oz) package of dried navy beans
1/4 cup baking soda
7 cups chicken broth
1 smoked turkey wing or ham bone
1/4 cup onion, diced or 1 teaspoon onion powder
1 teaspoon black pepper
3 bay leaves
1 teaspoon garlic powder

Prepare the beans using the following method. Place beans in a large pot, cover with cold water, and bring to a solid boil for 10 minutes. Remove pot from the heat (do not drain) and set in the sink. Add baking soda and stir until the foam completely disappears. (Do not worry if the foam is green.) Drain the beans and rinse well with cold water to remove the flavor of the baking soda.

Place beans back in the pot. Add chicken broth, turkey wing, onion, pepper, garlic powder, and bay leaves. Bring to a boil, reduce heat, and simmer for 1 hour and 15 minutes or until beans are soft.  If soup is becoming too thick, you may thin it by adding extra chicken broth. Be sure to remove the bay leaves before serving.

Photo: Courtesy of Roger Smith (Flickr)

This past weekend, I participated in a soup contest. I took a Crock Pot full of homemade soup to a local community center and spent the day serving soup to the community and judges. I was there all day, but JT, the girls, and my mom stopped by for a little while to offer their support.

The winners will be announced at a later date so I don’t know how I did. However, JT told me he heard compliments about my soup while sitting at his table. In addition, a woman pulled me aside and told me, “I have to say your soup was one of the better ones!”

I first made this soup for Beyond Measure, our cooking club back in January. It was well received there so I’m posting it here just in case you’d like to give it a try.

Curried Chicken Soup:

¼ cup butter
2 stalks celery, chopped
1 carrot, diced small
½ cup onion, chopped
½ apple, diced small
1½ tablespoons all-purpose flour
2 teaspoons curry powder
4 cups chicken stock
¼ cup orzo, uncooked
2 skinless, boneless chicken breasts, grilled and cut into cubes
½ teaspoon cayenne pepper
½ teaspoon cinnamon
Salt and pepper to taste
1 pinch dried thyme
2 tablespoons cilantro, finely chopped

Melt the butter in a large soup pot and sauté celery, carrot, onion, and apple until tender. Add flour and curry, and cook 3-5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about ½ hour.

Add orzo, chicken, cayenne pepper, cinnamon, salt, pepper, and thyme. Simmer 15-20 minutes, or until orzo is done.

Garnish the soup with cilantro and serve hot.