a new year a new soup

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Happy 2013 guys! I hope this year is treating you well so far. I woke up today, chugged a green juice (kale, apple, ginger) took Henry for a run, slipped on some ice, shed a few tears, ran home and am currently icing my elbow. Great start to the new year!

However, I am going to shake off this mornings disaster and focus my attention on the things I am looking forward to this year. Here they are:

1. Trading in my yoga pants for Carhartts

2. Dusting off my pocket knife

3. Eating fresh produce again

4. Creating new recipes for you all to enjoy

5. Waking up at sunrise

6. Going to sleep at sunset

7. Working side by side with Taylor

8. Working hard to make Tumbleweed successful

9. Getting dirty again

10. Meeting new people at the local farmers market

I think 2013 is going to be a good year for us. However, I’d be lying if I said I wasn’t worried about a thing. The truth is, I am so nervous about the farm season I am ready to jump out of my skin.  Sometimes I am so nervous I wake up in the middle of the night in a full-blown sweat. Not fun at all.

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Panic face!

As you probably know by now, when I feel out of control I like to eat comforting foods. I roll up my sleeves and turn to my kitchen. She never fails me.

IMG_1468I sure as HECK hope you guys aren’t sick of soup yet, because if so, it’s going to be a looooong winter! I don’t think my panic attacks are going away anytime soon and soup is my therapy.

White Bean and Kale Soup to the rescue.

Not only is this soup delicious but it is packed with nutrients. It will leave you feeling delightfully satisfied and ready to tackle whatever stresses you are dealing with.  Dig in my friends.

White Bean and Kale Soup (Serves 6)

Ingredients: (I eyeball my measurements so taste test as you go!)

2 tbs olive oil

1 large onion, diced

3 stalks of celery, finely chopped

3-4 large carrots, chopped into 1/2 inch pieces

4-5 red potatoes, chopped (I leave the skins on)

1 large bunch of kale (about 4 cups worth) stems removed and chopped

6 cups of veggie stock

2 14.5 ounce cans of cannellini beans, drained and rinsed

1 tbs smoked paprika

salt and pepper to taste

1. Heat olive oil in a large soup pan over medium heat. Add the onion and cook for about 8 minutes, stirring often.

2. Add carrots, celery, potatoes, and paprika. Stir. Cook for about 2 minutes. Add kale. Cook for about 1 more minute.

3. Add broth, beans, salt and pepper. Bring to a boil. Reduce heat and simmer for about 30 minutes.

4. Taste test to see if you need to add anything.

IMG_1457Serve your soup warm with a sprinkling of parmesan cheese, your go-to house wine, and your favorite pandora station playing in the background. Bon appetit.

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10 Responses to a new year a new soup

  1. Trish says:

    I wiped out on the ice today too – hit my knee and my wrists are both a bit sore from absorbing the impact. Feeling a bit sorry for myself!

  2. Your soup looks absolutely fantastic! I love soup and could eat it every day of my life so I will definitely be trying your recipe! I also like the list of things you are looking forward to – it seems like working your tail off on the farm would be so rewarding and give you a sense of accomplishment! Happy New Year!

  3. Beth says:

    Sorry you took a spill on the ice – Hope Elbow is feeling better already.
    Hey, a question about today’s soup:
    The broth looks very rich & thick, yet it cooked only for a fairly short time. Did you use an immersion blender to thicken the soup before serving?
    Thanks!

  4. Beth says:

    Oh! Forgot to includea comment on your post about the natural anxiety you’re feeling as you plan and prepare for the coming season…
    In some ways, farming is a great big roll of the dice, isn’t it? You work so hard to prepare your fields for planting, you order your seed, you work the land faithfully, you give it all your love and energy – Yet nobody can predict rainfall, temps, critters, wind & other conditions.
    It’s hard work, and surely it’s rewarding work in many wasy – but life is uncertain – and farming life is particularly uncertain. Yet generations of farmers have gone forward season after season. It’s brave and it’s gloriously optimistic.
    Could it be said that an optimistic spirit is the core of a farmer’s spiritual life?

    • drealieberg says:

      Yes! I think an optimistic spirit is the answer to ANY life! However, nerves will always play a roll. Thanks for your observation!

  5. Molly Fuller says:

    Soup looks great! I plan to make it with a cup of shell beans I grew in my garden last year instead of canned. I had never grown shell beans and they did quite well despite our cooler Oregon climate. What I love most about gardening is the adventure and experimentation. I experience more anticipation and delight than anxiety, although as a home/family gardener I certainly don’t
    have as much at stake as a real farmer!
    I can relate to the excitement waiting for the seed catalogs!

  6. Judy Brummond says:

    I knew just by looking at the photo and ingredients list that this was going to be my kind of soup. I made a batch of it tonight and it was even tastier and more satisfied than I had assumed it would be. From now on, this is going to be my go-to soup recipe–why should I bother trying anything else?!

  7. Jojo says:

    Andrea, I adore you!

  8. Judy Brummond says:

    I’m still raving to everyone I know about this soup–everything about it is wonderful!

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