“As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It’s time to start making soup again.” -Leslie Newman
It is a travesty that it has taken me this long to put up a soup post. I am a major soup enthusiast. I love making soup, I love catching little puffs of aromatic steam in my face when I peer into the pot, I love eating it with a giant spoon, I love the warm feeling that accompanies eating it on a chilly evening. A good soup is one of life’s great pleasures.
The recipe that follows is a favorite of mine. I call it po’ bean soup. The actual name is “potato bean”, but “po” is more fun to say and makes me feel more Southern. You are welcome to call it whatever you like. A soup by any other name would taste as good, after all.
This recipe is tasty and simple, with dill adding a slight (but delicious) twist. The photos aren’t great, but don’t let ’em fool you… this soup is well worth a try.
Po’ Bean Soup
- 2 medium carrots, shredded (about 1 cup)
- 1/2 cup sliced celery [Not being a celery fan, I leave this out.]
- 1 clove garlic, minced
- 1 T margarine or butter
- 4 cups chicken broth
- 3 cups peeled/cubed potatoes
- 2 T snipped fresh dill OR 2 tsp dried dillweed
- 1 15 oz. can cannellini beans OR great northern beans, rinsed and drained
- 1/2 cup sour cream
- 1 T all-purpose flour
- Salt & pepper, to taste
Makes 4 to 6 servings
In a large saucepan cook and stir carrots, celery, and garlic in hot margarine or butter over medium heat for 4 minutes, or until tender. Carefully stir in chicken broth, potatoes, and dill and bring to a boil. Reduce heat and simmer, covered, for 20 to 25 minutes or until potatoes are tender. Lightly mash about half the potatoes in the broth with the back of a spoon. Stir in the beans.
In a small mixing bowl stir together the sour cream, flour, salt and pepper. Stir into the soup. Cook and stir until thickened and bubbly.