Bean Soup

A quick little update.  I made a bean soup tonight.  I sent the wife to the store for some base ingredients (celery, carrots, red onion, garlic, and every kind of bean you can find), and pretty much used up what was already in the house.

Bean and Ham Soup

A big nub of butter
A couple splashes of olive oil
6 Carrots, peeled and chopped
2 Red onions, diced
6 Celery stalks, chopped
4 Cloves garlic, minced
1 Can Red Kidney Beans
1 Can White Kidney Beans
1 Can Garbonzo Beans
1 Can Lima Beans
1 Can Black Eyed Peas
1 Can Diced tomatoes
4 Cups chicken stock
1 lb of ham, cubed
A few strips of bacon (or pancetta), fried until very crispy
1 lb frozen spinach
2 Tablespoons course salt
1 Tablespoon pepper
2 Tablespoons thyme
Parmesan

In the largest freaking pot you own (seriously, this makes a lot) heat up your oil and butter.  When your butter melts and the oil is spitting, add your carrots, onion, celery, and garlic.  Let it sweat on medium heat for about 10 minutes.  Add all of your beans and your tomatoes.  Add your chicken stock and bring to simmer.  Throw in your frozen spinach, your ham, and your crumbled up bacon.  Let simmer for 20-25 minutes, or until the carrots are nice and tender.  Season with salt, pepper, and thyme.  Plate it in a shallow bowl and grate parmesan on top of it.  Serve with a dark, malty beer. 

This made so much soup I imagine we'll be eating it all week.  And cheap.  So cheap.  And so good.

-CJ