I am not a trained chef. I am a great cook-in-progress, finally gaining the confidence to experiment with food … without a written recipe. Making soup is one of the least intimidating ways to play with your food and learn which flavors and ingredients light up your palate. Think about this as a guide to your own culinary adventure. You can use it as a jumping-off point for your own exploration or compare it to your process.
Spices first.
My favorite go-to spices for beans and soups are blends. I have come to appreciate the combination of flavors and variety in spice blends, as well as turmeric, Italian seasoning, and freeze-dried thyme. Admittedly, canned beans are great if you don’t have much time. For the I’m-going-to-do-this-ALL-by-myself type, pressure cookers make life easier. If you forgot to soak beans the night before, no problem. For soups, I like a mixture of dried beans like pinto, kidney, and navy. Don’t forget to add a generous layer of spices to your beans and a splash of olive oil, which adds more flavor and texture.
Using broth instead of water is another flavor enhancer (especially if it is your own homemade broth). While the beans are cooking, clean and prep your vegetables of choice. Just remember, the thicker you slice it, the longer it will take to cook. Personally, I like vegetables a little less well done; no mushy veggies for me. As long as they are firm, there’s no such thing as a wrong vegetable. My trick with soup is to be generous with spices and slowly develop the flavors layer by layer. After chopping all the vegetables, I toss them in a large stainless steel bowl with a little olive oil and plenty of spices to make sure they are evenly coated.
Next, vegetables.
When I want a big variety of vegetables, I separate the sturdier vegetables from the more delicate ones. Don’t throw them all in at once, and don’t hurry them along. I like to use a 6-quart stockpot. When I make soup, I want to have plenty to eat later or freeze. A pot that size is also great for sauteéing. The high walls contain any mess my enthusiasm generates. I always start with celery and onion. Then add garlic. After that, add sturdier vegetables like turnips and leeks. Nothing is rushed. A new layer isn’t added until the previous layer smells tantalizing and looks the right color.
After all of the vegetables have been sauteéd to perfection, I like to add a can of diced fire-roasted tomatoes and a few cups of broth, just enough to cover the vegetables. I cover and simmer on low for 45–60 minutes. About 15 minutes before everything is cooked to my desired tenderness, I add in the beans. I also prefer to add my mushrooms at this point. Did I mention I don’t like mushy veggies? Another ingredient I recently discovered is red wine vinegar. Adding a teaspoon or two just before serving will brighten and balance the flavors of your soup. As my favorite chef said, “Bon appétit!”
