Bok Choy!! I would have never ever eaten steamed or cooked cabbage or let alone any bok choy when I was a kid. But I couldn’t resist adding some late garden veggies to the 13 bean soup I made (Adulting 101.) What a blessing and a good feeling knowing you put some seeds in the ground, add some water, some earthy love and Voilà edible food. All the leafy vegetables are plentiful in the garden this Fall. Definitely made the soup even more delicious. Check out the recipe below and make some warm soup when the weather turns chilly.
13 Bean Soup w/Garden Trash Recipe
2 cups Bob’s Red Mill 13 beans
4 cups organic vegetable stock
4 cups water
3 carrots
1/2 white/yellow onion
4 green onions
Several leaves of Bok Choy
Several leaves of Cabbage
Several leaves of Kale
Several leaves of Broccoli
2 Scottish Bonnet Peppers
1 tsp Salt
1 tsp Pepper
Let the beans soak over night I’m water. Rinse thoroughly and pure beans in the crock pot. Add vegetable stock, water, Scottish Bonnet Peppers, salt, pepper. Cook on low for 3 hrs. Add vegetables and cook for another 2-3hrs until beans are tender.
Don’t forget to make some buttermilk corn bread too. Enjoy!
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