Description
Using local beans and herbs takes your homemade soup to new heights.
Ingredients
Scale
- 1 qt bone broth
- 2 qt water
- 1 cup Los Poblanos Bolita Beans, soaked overnight in 3-4 cups water
- 1 cup danko rye berries, soaked overnight in 3-4 cups water with the beans
- 1 lb fennel sausage
- 1 head garlic (about 16–20 cloves), cloves peeled and thinly sliced
- 1 onion, diced small
- 1 large carrot, diced small
- 2 celery stalks, diced small
- 1 bay leaf
- 1 piece parmesan rind
- 1 sprig rosemary
- 1 sprig thyme
- 1 tbsp Los Poblanos Classic Dipping Herbs
- Salt and fresh cracked pepper, to taste
- Hakuri turnips, chopped into bite-sized chunks, optional
- Asparagus, flash grilled and cut into small pieces, optional
- Radish, slice thinly, optional garnish
Instructions
- In a large pot over medium-high heat, brown and crumble the sausage until nicely caramelized.
- Add the carrots, onion, and celery, cooking about a minute between each addition. Stir in the garlic and cook until fragrant.
- Add the bay leaf, bone broth, water, parmesan rind, rosemary, dipping herbs and thyme.
- Drain the soaked beans and rye berries and add them to the pot.
- Simmer uncovered for about 2 hours, or until the beans and rye berries are tender.
- Season with salt and fresh cracked pepper. If using the asparagus and/or the asparagus, add them at this point. The turnips should retain some crunch. Discard the bay leaf and parmesan rind before serving.
- Ladle into bowls and finish with a drizzle of olive oil and a sprinkle of fresh herbs and the thinly sliced radish, if using. Serve with a thick slice of sourdough bread. It’s even better the next day as the flavors deepen.