[Kätzchen]

The fall rains have come back to our area, and it's a bit chilly today, after weeks of being sultry warm outside. So I found my crock-pot, so I can have soup, all week long.

My starter batch soup, includes several types of beans (1/4 cup, each): northern white beans, navy beans, butter beans and a sprinkle of black beans. I soaked them last night by adding a pinch of salt and a splash of ACV to the water. I just rinsed them off, this morning. So, I start with 1 quart spring water and half of one small carton of organic vegetable broth. Add the presoaked beans. Cook on high setting for about 5 hours. Once the beans have softened, I add minced organic celery, sweet onion and roasted cloves of garlic (all of this fits into less than a cup of fresh veggies). Then I recap the crock-pot and let that simmer for about an hour, on low heat. Right before I have a bowl of soup, I take a fresh field tomato (the vintage heritage type tomato) and slice off a few sections and chop those up, to put on top of the bowl of soup. I also like to have a bouquet of fresh basil, so I can pinch off a leaf and lay it on the soup too. I like my bean soup to be on the 'watery' side, so I can have a few crackers with the soup or a tiny few slices of a rustic baguette type bread (two or three tiny slices). I spread a bit of warmed coconut oil on the crackers or bread, then season it slightly with cardamom or any spice I might be craving (sometimes it's cinnamon or as simple as sea salt and freshly cracked pepper corns).

So this is what I am having tonight: Soup.

Bon Appétit