Early Fall Chard and Bean Soup

At the time of year when the days are getting shorter anf the nights are getting longer, I find myself wanting to cook complex meals. Rather, I prefer to just throw what's laying around in a pot and move on with my day. This is a copy cat of my moms "we have soccer games this fall turn in the crockpot" soup.

3 stocks of celery 

2 carrots 

1 onion chopped fine

2 cups of soaked Rancho Gordo bean mix

2 quart chicken stock 

1 bay leaf 

One bunch of Rainbow Chard, torn

• soak beans for at least an hour

• Chop all vegetables into about quarter inch cubes 

• In a large pot sauté your vegetables in 2-3 table spoons of oil and a table spoon of tomatoe paste until soft and fragrant 

• Add in bay leaf, chicken stock, and soaked beans 

• Simmer till the beans are soft but not mushy, this is the best time to add the Chard, and season to taste

• Add additions like left over pork, ham cubes, or bacon.

Hearty simple soups are a great way to use shelf stable items and leftovers you might not otherwise use. Doing this regularly lowers food waste and streaches your produce.