This is my butter bean, butternut squash and kale soup. You can also see some of my sourdough bread.
A cold front came through here last night and the temperature is about twenty degrees less than it was yesterday and it got me thinking about soup. When it is cooler I usually make a big pot of soup at least once a week but it has been a month or so since I made any. I guess I was too busy with the start of spring, trying to get my garden going, setting out four new blueberry plants and getting them mulched, mowing the grass for the first time. I have a lot to mow so I mowed it over two different days; usually do it all in one day but not this time. The yard around the house which I mowed first is ready for another trim around the ears; on my schedule for Monday, maybe. I also found some asparagus plants at Lowe’s and there must be at least 50 to 75 plants and I am Working on a bed for them. I had some asparagus about thirty years ago and ate so much of it that I didn’t want any for years; maybe I can restrain myself this time so that doesn’t happen again. My daughters and some of the grandkids like it so I guess it wouldn’t go to waste.
The soup I am going to talk about is one of the last ones I made before it started warming up. I do not go through all the steps with photos of each step as some food bloggers do but instead give you a general idea of how I did it and the ingredients I used. Cooking is individual and personal; we use what we like and season it as we like it. Suggestions help but in the end it is your baby and it certainly won’t hurt my feelings if you don’t do it exactly like I did it.
I have my own garden and I usually raise what I call butter peas or small lima beans and sometimes there will be beans that are a little to dry to use as fresh beans so I keep them to use as dry beans. These were what I started with; soaked them overnight in water, drained and covered with chicken broth added half a medium onion, a couple pressed garlic cloves and cooked at a very slow boil until almost done. I took a medium sized butternut squash, peeled, removed seed, chopped into 3/4 inch pieces and added to beans. Then I chopped some kale up and added to the pot. In both cases I added until it looked like about the right proportion to the other ingredients. I added salt and black pepper and sriracha sauce to my taste and then simmered until the butternut and kale were done. If you want the kale just wilted wait a while before you put it in. I personally like mine cooked a little more. Over time you will get the feel of when to put the various ingredients in. Feel free to use whatever seasoning combo that works for you. Italian seasoning would work, maybe cajun or try turmeric.
Thanks for visiting, you are always welcome here. May you and yours have a healthy and happy day. David Johnson