You bet! Not only did these little backyard garden gems gradually ripen, they’ve provided good eating in soups and salads through winter chill and January thaw. Here they are in a tasty BUTTER BEAN SOUP:
- 1 cup each finely chopped-onion, carrots, celery
- 3 tablespoons all purpose flour
- 4 cups water
- 2 cans butter beans drained
- 2 cups chopped tomatoes
- 2 tablespoons red wine vinegar
- 1 tablespoon soy sauce
- 1 or 2 squirts hot sauce
- 1 or 2 cups chopped fresh or frozen greens
In a soup pot soften onions, carrots, and celery in a few tablespoons of water. Stir in the flour. Add water stirring until smooth. Add remaining ingredients. Bring to a boil. Reduce heat. Simmer until thickened (about 20 minutes). Season with salt and pepper to taste. (Use a can of chopped tomatoes if you don’t have ripened garden tomatoes.)
Enjoy this hearty soup.
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
