This is a good filling dish, perfect for a rainy day. I just threw this together, no real measuring, but hey, ya can’t go wrong with chili!
Soak 1 # of beans over night. I used white in this particular recipe. Drain the beans the next morning, sift through to make sure there are no little stones or whatever.
Put beans in your big soup pot, cover about 3″ over with fresh water, add 3 tbs veggie bullion. Bring to boil, lower to medium heat, cover and low boil for 30-40 minutes.
Save the pulp from juicing:
- 2 small bunches Kale
- small bunch parsley
- 1 whole beet (root & greens)
- 2 stalks celery
- 1/2 cucumber
- 1 apple
- 1/2 lemon
- 1″ piece fresh ginger
After boiling the beans, add to the pot:
- 1 quart frozen squash puree; I just put a lot of this up a couple weeks ago. Or you could use a large can of pumpkin (most canned pumpkin is various squash – did ya know that?)
- reserved veggie pulp
- Large onion, rough chopped
- 4-5 cloves garlic, sliced
- 10 oz frozen spinach
- 1 tbs cumin
- 1 tbs chili powder
- Add Tabasco and S&P to your taste ( I like it to kick!)
Simmer another 25 minutes just to thaw/heat everything.
Serve it with raw chopped onion, parsley, dollop of sour cream or whatever other favorite chili topping you choose.
My soup mugs are by Ann Gleason, a local artisan. I love her stuff!