Squash and Bean Soup
Суп с тыквой и фасолью
6 servings
INGREDIENTS:
- 2 ribs celery
- 1 medium onion
- 1 clove garlic
- 500 grammes (18 ounces) fresh pumpkin/squash
- 2 tablespoons vegetable oil (Russians would use sunflower oil)
- 400 grammes (14 ounces) canned diced tomatoes in juice
- 1.5 litres (6 cups) of vegetable stock or water
- 450 grammes (16 ounces) canned beans
- Salt
- Ground black pepper
METHOD:
- Peel the pumpkin/squash and cut it into small cubes. Finely chop the onion and garlic, and slice the celery thinly.
- Place the oil in the bottom of your soup pot over medium heat. When it warms up, add the celery, and cook it for about 2 minutes, stirring frequently.
- Add the onion, sauté it another 5 minutes, stirring often, until it softens. Add the garlic, cook it for one minute, stirring all the way (there’s nothing nastier than burnt garlic, kids).
- Add the squash and tomatoes (along with its liquid), cook on medium heat until the liquid thickens slightly, stirring often.
- Add the stock/water, reduce the heat to low, cover the pot, and cook it until the pumpkin/squash is tender, about 20 minutes.
- Drain the canned beans in a colander, rinse them under cold running water, and let them drain for a moment or two (there’s nasty-tasting stuff in the liquid in canned beans, trust me on that one). Dump the beans into the soup; give it a good stir, cover the pot again, let the beans come up to temp for a couple minutes. Voilà… you’re done! Get out the soup plates and serve it to your guests/family. I’d sprinkle over a little chopped fresh parsley or dill, but since I went to cooking school, that’s kinda instinctual for me. It’s nice and it does add to the taste.
You can use whatever beans are in your store-cupboard… it doesn’t matter in the least (Great Northerns, black beans, kidney beans, lima beans, and cannelloni all work). Hey, you could even use a can of baked or barbeque beans… once they’re rinsed, nobody will know save you and God. Just you watch… that’ll be the night when he says, “That was good, hon… you’ll have to make it again”. Whereas, something that you slaved over… you know the whole story, chapter and verse. The same goes for the pumpkin or squash… use whatever sort of squash strikes your fancy (or availability)… you could even use cubed sweet potatoes or yams. If you have a little more… no problem… if you have a little less… no problem. Please, don’t use canned pumpkin… that’s pumpkin purée, and that’s not what you want at all. Besides that, it has spices added for pumpkin pie; it won’t help the soup, dear.
12 February 2011
Irina Belyaeva
Православной хозяйке (Orthodox Hostess)
Православие и мир (Orthodoxy and the World)
http://trapeza.pravmir.ru/2011/02/12/sup-s-tykvoj-i-fasolyu/
Editor’s Postscript:
Well, my Nicky (who’s an excellent cook, too, by the way) decided to try out this recipe. He decided to add a small can of pumpkin purée (you could also substitute frozen puréed squash), a pinch of allspice, and a bit of dried rosemary, and it came out quite pleasant, indeed. It gives the soup a more solid character and rounds out the flavours a bit more… giving the original a bit more complexity in its overall impact. Hey… this is soup… it isn’t a bread recipe… experiment with it as you will (within reason)… it’s YOUR soup, after all. Lent needn’t be boring… even for monks!
Remember what the Holy Scriptures say about fasting… don’t go around with a long face so that everyone knows that you’re fasting. It tells us to SMILE… that’s right… SMILE. Will the konvertsy learn that? God willing, some shall… as for the rest…
BMD
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