A rare weekend post to talk about this soup that I made.
Unlike many people on the internet, I don’t really love soup. I mean, don’t get me wrong, we’re at least nodding acquaintances, but we’re never going to be BFFs. Push come to shove, I’d rather eat some mashed potatoes, or a beans and toast, or the components of soup, but roasted and put with bread instead of simmered in liquid.
So when I make soup, I’m usually ready to be at least sort of disappointed. But this time, this soup, required exactly zero thought, about three minutes of prep, and no attention at all, and it was good! Good enough that I’ve eaten it two times in as many weeks, anyhow, which is a lot of soup for me.
Here’s the thing: this soup has three ingredients, and one of them is water. Not even stock, just…water. And, somehow, it tastes sort of like bean with bacon soup, but less like canned and salt, and more like…well, meat and beans.
Put a pound of rinsed and picked-over beans in a large pot. (I used a huge variety, tossing in a handful of literally every type of beans in my cabinet, which was…well, a lot of beans. Probably a dozen kinds.) Cut one twelve to sixteen ounce piece of kielbasa into slices, and throw that into the pot. Cover the whole mess with a substantial amount of water–I put about two inches more than the beans. Cover the pot and leave on low heat all day. (Or throw it into a crockpot and leave that on low all day.) Come home and eat your ridiculously tasty and easy bean soup.
I feel a little bit guilty about how much we liked this soup, but especially for the total lack of work required, it’s delicious. You should make some.