A day in the life for me doesn't lend itself to be anything of the extraordinary and often includes school work/studying, blogging/cooking and trail walking with my love. Though not overly-exciting I'm thankful for the slow pace of life right now after a season of multiple weddings (including my own), the busiest career season my workplace has ever seen and multiple moving adventures. Life does get busy from time to time - and that's just a modern day reality - but being able to recognize it, take the time to recharge, replenish and be reminded of the grace that comes in between. I also find it greatly important to take at least one day throughout the week where you take a mental break from all necessary to-dos. Giving your mind a break from the constant constraint of getting everything done is incredibly rewarding. Even if it means something as simple as sitting with cup after cup of Oolong while crocheting a mermaid blanket for your sister-in-law. Love these days.
Sundays to me leave room for just a few things. Coffee and reading bed, minimal necessary work, baking and/or tasty foods and lazy day activities such as crocheting/knitting. This past Sunday was the epitome of what encompasses all of these activities on such a day. In addition, the weather is finally growing cooler each passing day which means that we are all cozying up with our loved ones, good books and tasty morsels in anticipation of the upcoming of our snowy season. And what better for these cozy days than sweet beautiful soup!?
When we think of hot soup on cold days we often think of thick, rich and creamy concoctions - and I'm guilty of this because really, it's just a big bowl of warm happiness. That being said, sometimes you want broth and more broth with it's hot yet soothing lightness. This is what led me to this glory of ingredients. I hope you all enjoy and rememeber to always eat with joy and never cook with anger.
Bean Trio & Five Herb Soup.
Ingredients:
1/2 cup beans each x 3 different varieties of your choice
2 cloves garlic, grated
1 tbsp fresh chopped thyme
1/4 cup chopped parsley
1/4 cup chopped cilantro
10 small sage leaves
4 tbsp olive oil divided
2 carrots
1 celery stalk
1 small onion
Zest and juice of 1 lime.
grey & black sea salt
fresh black pepper
What to do:
1.5 litres homemade vegetable stock
1. Soak the beans in water overnight. Drain, rinse, put in a pot of water covering approximately 2cm over the beans and bring to a boil.
2. Roughly chop the carrots, celery and onion and sauteed in 2 tbsp olive oil in a large pot.
3. Once softened, about 10 minutes, add the garlic and lime zest until garlic is fragrant, plus salt and pepper to taste.
4. Drain the beans from their cooking water. Add the thyme, parsley, cilantro and beans to the main pot and stir until combined. Add the lime juice.
5. Take the remaining 2 tbsp olive oil and heat in a pan over medium heat and add your sage leaves to it. Once they are cripsy, be sure to keep an eye on them so that they don't burn, remove from the pan, give them a rough chop and add to the pot.
6. I made a homemade veggie stock with all the veggie scraps from chopping and I also keep all my herb stems in a bag in the freezer for moments just like this. Add some salt, pepper or some spices of your choice, bring to a good boil and you are in business! Add your homemade stock, or store bought, to the main boil and gentle simmer for 20-30 minutes. Serve and enjoy!