OK, OK – I know it’s not soup season. For some of you. But for both of us, it’s soup season all year round. Why? Because we love soup. It’s easy to make. It’s easy to eat. And it’s even better the next day! And you can use any old ingredients (and I mean “old”) in two ways. Any ingredients your heart desires. And veggies that are experiencing a slow death in your veggie crisper. And another thing you already know about soup – it’s usually full of healthy ingredients. Like dried beans, for example. And as we all know, dried beans are packed with protein, zinc, and iron. And high in soluble and fermentable fiber.

And no, I do not always soak my dried beans overnight as most great cooks recommend. I am simply too spontaneous a dinner planner for that much thoughtful consideration of what’s for dinner the next evening. And frankly, it has never made that much difference. You simmer the soup long enough; the beans will eventually get soft. Caveat: If the beans are several years old, they might never get soft. While most packages of dried beans do not come with an expiration date, they will not last forever. For freshness and quality, dried beans should be used within 1-2 years after purchase. (Your cooking lesson for the day.) So, whereas several years ago I bought dried beans in quantity, I now buy them in 1-pound packages. Then I can feel fairly certain that I will use them before they turn to stones.  

Anyway, yesterday I was hungry for soup. I had some Black Forest ham in the fridge and also some kale that needed to be used before it turned to mush. (And yes, I have turned enough veggies into mush to know when it’s time to use the veggie or give it back to mother earth!)

So, I came up with this navy bean soup variation. And we were both happy with the result. Along with cornbread, the combination made for a very nice dinner. Of course, it didn’t hurt that Mr. C. had earlier served us one of his amazingly delicious margaritas. (We had limes that needed to be used too.) (Oh darn!)

So, if you too ever find yourself with extra kale (that will never happen to you Todd A), I suggest you make soup. And seriously, kale is a wonderful and healthy ingredient. I use it a lot in soup.

Well, that’s it for today.

I am getting ready to turn 80 at the end of the month. And for those of you who have already hit that mark, I salute you. No one told me my entire body would turn on me the closer I got to “80”. But sure enough, I am feeling every one of my years.

But I can still laugh (it’s either that or cry), read books, adore live music, cook and write about food, wake up each morning with the love of my life and best friend, enjoy gatherings with family and friends, and mostly make it to the bathroom in time. (Don’t laugh. It truly becomes a mind over matter situation sometimes when nature calls and you weren’t paying close enough attention.)

So, if you are still young, live every day to the fullest. If you are 80 or over – the same applies. We are only here for a short time. Live every single moment with kindness, forgiveness, empathy, and an open mind. Especially an open mind. And believe me, I must work daily to keep my mind from exploding.

I simply can’t understand why some find heinous and sinful behavior acceptable. Especially when there is proof. And how anyone can abhor the sins but condone the sinner. I have yet to wrap my mind around this irreconcilable viewpoint. But like I said, I’m working at keeping an open mind. But frankly, in this regard, I am fighting a loosing battle!

Peace and love to all.

3 T. extra virgin olive oil

1 lg. onion, diced

3 med. carrots, diced

2 stalks celery, diced (plus leaves)

¼ c. lightly packed chopped parsley

¼ tsp. dried thyme

1 lg. bay leaf (or 2 small)

½ tsp. seasoned salt

¼ tsp. celery salt

freshly ground black pepper

8 c. veggie stock (I use 8 cups water and 6 tsp. Better Than Bouillon Veggie base)

1½ c. dried navy beans (I like Goya brand because the beans are small)

2-3 c. diced ham, divided

2 c. chopped kale (or spinach would work too)

Sauté the onion, carrots, and celery in olive oil in a large, covered pot. Add the parsley, thyme, bay leaf, seasoned salt, celery salt, black pepper, veggie stock, navy beans, and half of the ham.

Bring to boil, reduce heat, cover, and simmer until beans are tender (about 2 hours).

Remove the lid and add the remaining ham and kale. Cover the pot and continue to cook until the kale has softened, about 10 minutes. Taste and adjust seasoning.

Great served with cornbread.