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Beans and Greens Soup | BettyCupcakes.com
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Beans and Greens Soup

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March 8, 2013 by BettyCupcakes

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We’ve been eating a variation of this soup for years.  It’s my go-to recipe for weeks when the budget’s little tight or we want to save some money to go out on the weekend.  Below I’ve given recipes for crock pot and stove top preparation- I’ve made it both ways and it has never failed to happily fill my tummy.  Sammy had it for dinner tonight and his chubby little fingers went searching for all of Swiss chard first.  Bless his veggie-eating heart.

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What this soup lacks in beauty, it makes up for in frugal virtue.  Four ingredients are all you need to whip up a healthy and extremely affordable meal.

Organic pinto beans: $2

Organic millet: 50 cents

Organic Swiss chard: $1.50

Onion: 50 cents

Total: $4.50/75 cents a serving

You can vary the ingredients with whatever beans/greens/grains you have on hand:

  • Kidney beans
  • Black beans
  • Navy beans
  • Cannellini beans
  • Kale
  • Spinach
  • Collard greens
  • Barley
  • Rice

Try adding in some spices to mix it up:

  • Chipotle pepper and cumin for some Mexican flair
  • Garam masala for an Indian-inspired dish
  • Garlic and basil for an Italian peasant soup

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This soup is great on its own, but if you want to go really wild, top it with ground black pepper, a drizzle of truffle oil, and some freshly grated Parmesan…easy elegance.

Beans and Greens Soup in the Crock Pot

1 1/2 cups dried pinto beans, soaked

water

1 large bunch red Swiss chard, rinsed and chopped into bite-sized pieces

1 large onion, diced ~1 1/2 cups

1 tsp salt

1 cup millet

Soak beans- if soaking overnight, cover beans with water by 2 inches and let soak in refrigerator.  Drain and proceed with recipe.  To quickly soak beans, cover beans with boiling water by 2 inches and let soak on counter for 2 hours.  Drain and proceed with recipe. 

Add soaked beans to the crock pot.  Add water to cover by 3 inches.  Cook on high for 3 hours or low for 5-6 hours.  Do not add salt at this stage- it will slow the cooking process considerably.

Once beans are tender, add the onion, Swiss chard, salt, and millet.  Cook on high for 1 hour until Swiss chard is wilted, onions are tender, and millet is cooked and creamy. 

Season with additional salt and pepper, if desired. 

Serves 6

Beans and Greens Soup on the stove top

2 14.5 oz cans pinto beans, drained and rinsed

4 cups water

1 large bunch red Swiss chard, rinsed and chopped into bite-sized pieces

1 large onion, diced ~1 1/2 cups

1 tsp salt

1 cup millet

Combine beans, Swiss chard, onion, salt, and millet in a large pot.  Add 4 cups of water.  Bring to a boil and then reduce heat to a simmer on medium low.  Cover pot and cook 45 minutes to an hour until Swiss chard is wilted, onions are tender, and millet is cooked and creamy.

Serves 4


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