I love the fall. The cooler weather, the crunch of leaves under foot, pumpkins, apple orchards, and of course soup.
Soup comes with the changing of the seasons and I just love it. I was in the mood for something simple, yet hearty. I also have a few small squashes on hand from our local CSA that I have been wanting to use up. Last week, I had soaked and cooked an extra batch of adzuki beans, knowing I could use them in some savory dish. Frugal, nutritious and delicious – does it get any better?
Serves over 9 people
2 quarts of homemade tomato juice/sauce (the waterier the better)
1 small onion, chopped
3-5 garlic cloves, minced
1 lb grassfed beef
3 cups soaked, cooked adzuki beans (or any bean you have on hand)
1 small squash (I used a delicata variety), peeled and cubed
2-3 cups vegetable pulp (I used leftovers from juicing carrots, celery and apples) – optional
spices to taste – oregano, real salt, cayenne pepper, and chili pepper
Toppings – Homemade soured cream, or raw smoked cheddar cheese, shredded
1. Brown beef in a large stock pot.
2. Add tomato sauce and stir.
3. Add onion, garlic, squash, beans, pulp and spices (remember that hot spices get “hotter” the longer they’re in the pot) .
4. Taste and add salt to taste.
5. Simmer all day or for at least 1 hour to meld flavors.
6. Serve with toppings, a fresh salad, and perhaps even some sprouted rolls. Enjoy!