Yellow-eyed Bean Soup

We like variety in our soups, so I decided to try a different heirloom bean. This one is the yellow-eyed bean and was pretty enough to deserve a before and after picture. I used the same basic prep and cooking steps as I have with my other soups (pressure cooked 35 minutes, paste made from half of resulting mixture, add veggies and seasonings of choices, then slow cook 4 hours). The result was filling and delicious. For this soup, I added yellow peppers, small purple potatoes, carrots, celery, and greens onions. For seasoning, I added garlic, onion, an Italian blend, dried celery, and a pinch of dill. Simple recipe and great for multiple meals. 

In the Backyard Garden

As many of your know, I retired at the end of 2020.  So this spring, we decided to mix it up a bit.  When I was working, John handled all of the cooking.  I have now joined him on the “cooking” front, freeing him to focus more on the garden.  

John loves gardening and the rewards of growing your own food are endless.  Early spring brought kale to our table and we are hopeful that summer will produce a bounty of tomatoes, green beans, squash, broccoli, cauliflower, and peppers.