Long Island Gardening Community Resource

Ingredients:

For Soup:
Great Northern Beans (soak overnight)
Portabella Mushrooms ( 2 big ones)
Home Made Vegetable Stock
Ginger (inch and a half)
onion (1 Large or 2 medium)
Garlic (5-10 cloves)
Potatos (3 medium)
Carrots (2 big)
Five Spice Powder
Garlic Powder
Corn (Kernels from Cob - 2)
Bay Leaves
Kelp or some Sea Vegetable
Miso Paste
Hot Chile of your choice
Salt and Pepper
Olive Oil

For Grains:
Ghee or Butter
Whole Grains ( cup barley, brown rice, or wheatberries)

Soak beans overnight, strain out water once or twice.

Throw em in a pot with some water to cover them and them some.

no salt here! beans will shed their skins.

Defrost any vegetable stock from the freezer. Or get some stock ready and warm to add to the pot.

chop up the aromatics - onion, carrots, garlic, ginger. get a hot sauce pan and throw some olive oil in there then the aromatics. throw the carrots in with the beans.

sweat the aromatics for about 2-3 mins just to get them going. dump them into the pot with the beans. add vegetable stock. add bay leaves and kelp, hot chile, some five spice powder and garlic powder. and put the lid on for 10 - 15 mins (low heat).

Heat up some water 3 cups or so.

Heat up a small saucepot. Put some ghee (or butter) in and then your grain. Let it toast for 5 minutes or so (dont burn it or forget about it or misjudge the intensity of the heat) and stir after each minute until nice and toasty. Add in double the amount of water to grain. Put the heat on lowest setting, cover and walk away from it for 50 mins, making sure the heat is producing a slow simmer.

In the meantime, chop the brussel sprouts in half. Peel the potatos, and chop them into bite size pieces. Then, add potatos and brussel sprouts to the pot. Chop the kernels off the corn cobs and put them in too. Simmer another 20 - 30 minutes untill all veggies are cooked through.

5 Minutes before taking off the heat, chop up and add in mushrooms and season to taste, ass salt and pepper, (keep in mind though we will add the miso after we take the soup off the heat - so we can get all the probiotics the miso holds as its little treasures - they will all die in boiling water). Add in more garlic powder and five spice powder. Take out bay leaves and kelp.

Turn off heat for grains (after 50 mins) but dont take the cover off. Wait 5 mins, take the lid off, and fluff with fork.

Taste the soup. Maybe more salt? In this case, take the soup off the heat, let sit for 1 min. Add in miso paste, about one to two tablespoons, depending on your taste. Taste it again. Enough miso flavor? If so, does it need salt? Maybe maybe not, its up to you. But it does need a little of that good olive oil from the stash. Dizzle over each bowl. and serve with love. =)