Speckled soup

Speckled Soup Recipe with Garlic, Celery, Carrots and More

| Servings: 8

Introduction

Speckled soup is a hearty and nutritious dish that is perfect for a cold winter day. This recipe is packed with protein and fiber, making it a filling and satisfying meal for the whole family.

History

The recipe for speckled soup can be traced back to the cookbook "Meals Without Squeals" by Christine Berman & Jacki Fromer. This cookbook focuses on providing healthy and delicious recipes for children, making speckled soup a popular choice for parents looking to feed their kids nutritious meals.

Ingredients

1.5 cups white beans
4 cups water or stock
2 cloves garlic, minced
2 Stalks celery, chopped
2 carrots, chopped
1 onion, chopped
2 tbsp olive oil
1 tbsp Dried basil
0.5 lb (227 g) green beans in 1-inch pieces, or
0.5 lb (227 g) zucchini, sliced in half-moons
2 tbsp lemon juice
0.75 tsp salt

How to prepare

1. From the cookbook "Meals Without Squeals" by Christine Berman & Jacki Fromer.
2. Add pepper to taste. Soak the beans in water, making sure they are covered by 2 inches, overnight.
3. Drain the beans in the morning.
4. In a pan, sauté garlic, onion, celery, and carrots in oil for approximately 10 minutes. Then, add the soaked beans and 4 cups of water or stock.
5. Simmer the mixture until the beans are tender, which should take about 45 minutes. Next, add basil and green beans or zucchini and continue simmering for another 30 minutes or until tender.
6. Just before serving, stir in lemon juice, salt, and pepper.
7. This recipe serves 8 preschoolers or 6 school-age children as a meat alternative.

Variations

Add diced tomatoes or spinach for extra flavor and nutrition.
Use different types of beans such as black beans or kidney beans for a twist on the classic recipe.

Cooking Tips & Tricks

Soak the beans overnight to ensure they cook evenly and become tender.

- Sautéing the garlic, onion, celery, and carrots before adding the beans and stock helps to develop the flavors in the soup.

- Adding lemon juice at the end of cooking brightens up the flavors of the soup.

Serving Suggestions

Serve speckled soup with a side of crusty bread or a green salad for a complete meal.

Cooking Techniques

Sautéing the vegetables before adding the beans and stock helps to develop the flavors in the soup.

- Simmering the soup slowly allows the flavors to meld together and the beans to become tender.

Ingredient Substitutions

You can use canned beans instead of dried beans, just be sure to rinse them well before adding to the soup.

- Feel free to swap out the green beans or zucchini for other vegetables such as peas or broccoli.

Make Ahead Tips

Speckled soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish speckled soup with a dollop of sour cream, a sprinkle of fresh herbs, or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Serve speckled soup with a side of cornbread or a grilled cheese sandwich for a comforting and satisfying meal.

Storage and Reheating Instructions

Store leftover speckled soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of speckled soup contains approximately 200 calories.

Carbohydrates

Each serving of speckled soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of speckled soup contains approximately 5 grams of fat.

Proteins

Each serving of speckled soup contains approximately 10 grams of protein.

Vitamins and minerals

Speckled soup is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Speckled soup is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Speckled soup is a delicious and nutritious dish that is perfect for a cozy night in. Packed with protein, fiber, and vitamins, this soup is sure to become a family favorite.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Speckled Soup. It was a crisp autumn day, the leaves were falling gently from the trees and the air was filled with the sweet scent of cinnamon. I was rummaging through an old chest in the attic, looking for some old photographs when I stumbled upon a dusty old cookbook. As I flipped through the pages, I came across a recipe that caught my eye - Speckled Soup.

The recipe was handwritten in elegant script, the ink faded with age. It called for simple ingredients - potatoes, carrots, celery, onions, and a handful of herbs and spices. But what intrigued me the most was the secret ingredient that gave the soup its name - a handful of wild rice, which gave the soup a speckled appearance.

I could almost imagine the flavors blending together in a harmonious symphony of taste and aroma. I knew I had to try making it. So, armed with the recipe and a sense of adventure, I set to work in the kitchen.

I gathered all the ingredients, chopping vegetables with care and precision. The kitchen was filled with the tantalizing scent of sautéed onions and garlic, mingling with the earthy aroma of fresh herbs. I added the wild rice, watching as it danced and twirled in the simmering broth, creating a beautiful pattern of speckles.

As the soup simmered on the stove, I couldn't resist taking a taste. The flavors exploded on my tongue - a delicate balance of sweetness and spice, with a hint of smokiness from the wild rice. It was like nothing I had ever tasted before, a culinary masterpiece that warmed my soul on that chilly autumn day.

I ladled the soup into bowls, garnishing it with a sprinkle of fresh parsley. As I took my first spoonful, I closed my eyes and savored the moment. It was pure comfort in a bowl, a taste of home and tradition that transported me back to simpler times.

From that day on, Speckled Soup became a staple in my kitchen. I would make it for family gatherings, potlucks, and cozy nights in by the fire. Each time I made it, I would think back to that moment in the attic, when I stumbled upon the recipe that would become a cherished part of my culinary repertoire.

I often wonder about the person who wrote down the recipe all those years ago. Were they a seasoned cook, passing down a family tradition? Or perhaps a novice, experimenting with flavors and ingredients? Whoever they were, I am grateful for their foresight in preserving this gem of a recipe for future generations to enjoy.

As I sit here now, with a steaming bowl of Speckled Soup in front of me, I am filled with gratitude for the simple pleasures in life - good food, good company, and the memories we create around the table. And as I take another spoonful, I am reminded once again of the power of a recipe to bring joy and nourishment to both body and soul.