With the recent elections and shift to crisp, fall weather, our family jumped right into hot soup season and what better dish than this hearty and healthy Senate Bean Soup!
One popular story claims the history of this dish goes back to World War II when the country was under rationing and the US government kitchen staff had to come up with creative ways to bulk up their lunch options. But another story contends it goes back at least 100 years and was simply a favorite amongst senators. Whatever the origination, it is a popular dish and has been served in the dining room of the Senate every day since, hence its name. The original recipe used a mashed potato base with ham, which I replaced with leeks and topped it off at the end with some crispy, pan-fried vegan Benevolent Bacon which added a nice smoky flavor to the soup once stirred through.
Made with just a few easy ingredients, this thick and buttery dish was scrumptious served with some toasted sourdough and was a big hit with kids and adults alike. The key elements in the prep were using dry navy beans and puréeing about 1/3 of the soup after it was all cooked down to create a thick soup base while still retaining much of the chunky beans and vegetables.
- 2 cups dry navy beans
- 2 leeks, trimmed and slivered
- 3 celery stalks, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 TB olive oil
- 1 tsp dried thyme
- Benevolent Bacon, diced and pan fried
Soak navy beans 6-8 hours, then drain and rinse. In large soup pot heat up olive oil then cook garlic and leeks until translucent, about 3-5minutes. Add carrots, celery, beans, thyme and vegetable broth and cook on medium for 45 minutes, stirring constantly, until beans are soft. Remove 1/3 of soup and purée in blender then add back to soup. Or use a hand blender and purée briefly enough to thicken the broth but not break down all the beans. In a separate pan, add additional 1-2 TB olive oil and fry the bacon until it starts to darken. Set aside for 1 minute to cool, then serve fresh with each serving of soup. Salt and pepper to taste.
For our 8th wedding anniversary this week my wonderful in-laws took our two rowdy boys for the night (THANK YOU Mark and Debra!!) and my darling hubby fretted about cooking me the perfect meal. Well guys. Lemme tell you. I have been wanting to make a healthy vegetarian Korean bibimbap for months now, and this. was. amazing.
Traditionally bibimbap ingredients are served in a heated stone pot with plenty of oil, but we opted for a basic nonstick pan and just a tad of sesame oil where necessary to keep it light. The richness comes from the egg yolk that just melts like liquid gold over the dish after you cut it open. (My husband is the egg cooker in our house so he’ll need to write a guest blog post soon!) We roasted the tofu in the broiler instead of frying it in oil. The sweet jasmine rice also gets a light crispy golden bottom in the pan over low heat like a paella, and the veggies themselves only took a total of 10 minutes to prepare. All in all, from getting home at 6:00pm to sitting down to eat was about an hour. Not too bad… it probably helped that there were no children around to pull us in a million directions!
Korean Vegetarian Bibimbap
- 2 cups cooked jasmine rice (preferably one day old – we cooked the night before)
- 1/2 cucumber, julienned
- 8 ounces firm tofu
- Toasted sesame oil
- 1 large carrot, julienned
- 5 cups spinach leaves
- Toasted sesame seeds
- 4 cups cooked rice
- 2 egg
- 1/2 sheet roasted seaweed (Korean-style kim or Japanese nori), cut into small strips with scissors
Sprinkle cucumbers with salt and leave to drain in a colander for 20 minutes. Squeeze out excess water. Rinse and drain tofu. Cut into 1/2-inch thick slices and drain well. Place on a nonstick baking pan under broiler for about 15 minutes, turning very frequently. Heat a tablespoon of sesame oil in a pan. Add carrots and a pinch of salt and stir fry until cooked through. Remove from pan. Blanch spinach in a pot of salted boiling water, just until wilted and bright green. Plunge into ice water to stop cooking, then drain and squeeze out excess water. Mix in a small bowl with 1 teaspoon sesame oil, a pinch of salt, and a dash of sesame seeds. In a large iron skillet or nonstick pan over medium heat, add a tablespoon of sesame oil and swirl to coat. Add the rice and pack it down evenly. Arrange the cucumber, tofu, carrot, and spinach on top. Place the fried egg on top and garnish with sesame seeds and seaweed. Once divided into individual bowls, cut open egg to allow yolk to cover rice. Mix and enjoy!
Two things happened this week. It snowed. And Asher had his first haircut. Both were unpleasant experiences, but mercifully short-lived and the results were admittedly delightful!
As a result of the cold weather, I decided to make a Thai coconut soup with fresh spring rolls for dinner and was blown away at how EASY the spring rolls were to make. Seriously. They had a lovely freshness from the mint and basil, balanced with the crunchy colorful vegetables and the flavorful dipping sauces.
I just stocked up on chili garlic sauce ($2), plum sauce ($2), rice paper rolls ($2), extra firm tofu ($1.50) and some crunchy fresh veggies totalling my cost at under $10 for several night’s worth of spring rolls. My only gripe is the prep work in julienning and dicing, but it was a one-time task while Asher and Everett played in their toy kitchen and now my little Virgo heart is singing at all the organized containers in the fridge for the week!
THAI VEGETABLE SPRING ROLLS
Rice paper rolls
English Cucumber, julienned with skin on
Romain lettuce, thickly shredded
1 bag carrots, peeled and julienned
1 bunch cilantro, washed dried and coarsely chopped
1 bunch mint, washed dried and coarsely chopped
1 bunch fresh Thai basil (or regular basil), washed dried and coarsely chopped
1 container of Extra Firm Tofu (prepared as per my earlier post Roasted Tofu Special Treat)
Lay out a clean dish dowl on the counter. Soak once rice paper roll in a bowl with warm water for 30 seconds, then remove and lay falt on the dish towel to rest for 30 seconds. Evenly distribute a medium pinch of lettuce, mint, basil, and cilantro in the middle of the square. Top with carrot, cucumber, bean sprouts and tofu – but don’t overfill! Make sure the ingredients are evenly distributed from one end to the other leaving a 1-inch border. Fold the left and right sides inward like a burrito, then fold bottom over and complete rolling the remaining half. I found that the rice paper rolls tend to stick to counter tops, so it was helpful to peel them off the dish towel and try to get a tighter roll. These can also be made a day ahead, just wrap in fridge and cover with a wet paper towel to keep moist overnight.
Also, for those that are following Weight Watchers these are only 2 points each. Can I get an “Oh yeah”