Harriet's Mixed Bean Soup

This is an easy soup that is perfect for a blustery winter day.

Ingredients (shown above)

4 celery stalks, sliced

1 sweet onion, diced

5 sweet peppers, diced

1 head garlic, diced

mushrooms, sliced

2 cups mixed dry beans

3 tablespoons of your favorite no salt seasoning

3 tablespoons dry parsley or basil (can use fresh if available)

black pepper to taste

1 can no-salt added tomatoes*

2-4 cups greens (spinach, chard, bok choy, kale, etc)

oil (olive or canola)

Directions

1. Soak the beans per the package directions, either overnight or using the quick soak method.
2. Saute the celery, onion, peppers, and garlic in canola or olive oil. Canola does not burn as readily but is not as tasty.
3. Boil the beans for 1 hour then add the sauteed vegetables, mushrooms, and spices.
4. When the beans are soft, add the tomatoes and the greens and simmer for and additional 5-10 minutes.

We eat this soup with brown rice and bananas.
*Of course you can always use fresh tomatoes when in season.

Hello again...

So it's been over a year since I last posted and a lot has changed. Little did I know when I was doing a quick recap of 2010, that I would only have one short month until our little girl would make an early appearance.

Our beautiful daughter was born 6 weeks early and had an 8 day stay in the NICU before we brought her home. It was a stressful time and it took a while before we found our rhythm. Now, she is almost a year old and I am amazed at the blessing we have each and every day.

I can honestly say in the last year my focus has had a great shift and as I (hopefully) get back to some regular posting, I will be able to share some new interests and revive some old ones. Stay tuned.