We are both coming down with something and decided to blow-off our spin class last night. Instead we stayed in watched Planet Earth and ate chicken soup with fresh cranberry beans.
I picked up these beans at the Farmer’s Market last weekend they were an impluse buy, their brilliant color caught my eye and provoked intrigue! I was really not sure how I would use them, until now. My goddaughter, Maggie, came over at the end of the day and we sat on the floor shelling them. I had a feeling we would only have a couple left, as she preferred to shell and then put into her mouth! I was quit surprised when we had a large bowl of them left. I warmed up some of that really fantastic Chicken Stock that I had put into the freezer last weekend, added some carrots, celery, onion and the beans. The end result was a very nice and hearty (thanks to the beans) chicken soup.
Any other suggestions for Cranberry beans?
Breakdown for this meal & the Eat Local Challenge:
Chicken from other meal – Organic & local
Carrots, celery, onions & cranberry beans – Local & Organic from SF Farmer’s Market
Salt & Pepper – what we have on hand
3 comments
i love to eat Chicken Soup, my mom used to always serve that dish with me specially when i am sick during my childhood days.
I like using beans in soup, as well as chili, but sometimes I make a rice and bean mixture with Caribbean-type spice mix. I am not sure how authentic it is, but it is tasty at least.
The soup looks good – hope it does the trick and you are both feeling better soon. Nothing like a little Soup-A-Cillin to beat down a cold.