Happy Monday, my friends!
Before I jump in to today’s soup recipe, I’d like to shout a big THANK YOU! The response to Kitty + Lee has been great and so many kind words have been shared. I have to admit, I’m a little overwhelmed. I was hoping (but didn’t expect) for such an interest in this darling little project of mine, and am realizing that I have many hours of crocheting ahead of me! Sometimes I work while at my desk at the shop and sometimes I work while catching up with the beau. Each washcloth takes about two hours from start to finish and this morning I made one while watching a great documentary about running. I am thankful for each and every one of you for showing interest and will be adding a few items to an Etsy shop for those of you who aren’t close to Troy, New York. Link to be shared when established.
Back to soup. Yesterday I didn’t have the opportunity to make a pot of soup because I had some family time to enjoy. My sister, mom and I got to check out a potential wedding venue for my sister’s wedding late next year and then the beau and I got to visit with his family over a Sunday dinner. Pasta and meatballs- yes please! I also didn’t whip up a pot of soup because today was the start of our juice reboot! I had been looking forward to this for days and am looking forward to day sixteen when I feel lighter, healthier and more clear minded.
This soup below is one of my favorites and doesn’t take hours to make. I’ve made it multiple times throughout the season before this series had begun and I also took a small batch along with me last week when I hiked Mount Colden.
- 1 medium onion, diced
- 3 cloves of garlic, minced
- red pepper flakes to taste
- 4 cups of vegetable broth + 1 cup of water
- 1.5 cups of red kidney beans (1 can, rinsed)
- 1/2 cup israeli couscous
- 2 cups chopped mushrooms
- 2 tablespoons of mellow white miso
- juice of 1 lemon
- salt & pepper to taste
In a soup pot, heat up your EVOO and then cook the onion and garlic over medium heat until translucent. Add a couple pinches of red pepper flakes to taste. Add the broth and water and allow it to simmer for 20-30 minutes.
Now add the beans, mushrooms and couscous. This is where you can switch things up! The first couple of times I used the recommended quinoa noodles, kale and chickpeas- use whatever you have on hand! White beans and spinach are two other varieties I’ve tried and loved. Cook until the couscous (or noodles) are tender and reduce the heat to low.
In a small bowl, whisk the miso and lemon juice together. I sometimes spoon in a couple spoonfuls of the hot broth into the mixture to make sure all of the clumps disappear. Slowly add this mixture into the soup and taste as you go along. Miso has a salty flavor- add to your liking and grind in some fresh pepper. Serve with a hunk of bread or big salad with a lemon vinaigrette!
This soup is delicious as a leftover and if you do choose israeli couscous, it does tend to thicken up a bit- but it soaks up all the flavor! You’re welcome.
Slightly modified from this original recipe.