This heirloom bean soup is perfect for fall weather. Slow cooked with aromatic winter greens, fresh herbs and veggies it is spicy, hearty and satisfying.
- 2 medium carrots sliced
- 3 celery stalks sliced
- 1 red onion diced
- 1/3 cup extra virgin olive oil
- 1 bag (16 oz) Rancho Gordo Ayocote Morado beans
- half bunch swiss chard (about 4-5 leaves)
- 2 organic palm oil-free veggie bouillon cubes, you can also use broth substituting for 4 cups of water
- 2 –3 cloves of garlic sliced
- 2 tablespoons mexican oregano -regular dry oregano will do just as well
- generous pinch of chili flakes
- 1 bay leaf
- 3–4 sprigs of thyme and 2-3 sprigs of sage
- Kitchen twine
- Halloumi cheese
- sautéed swiss chard stems
Soak beans is plenty of water overnight.
Make the herb bouquet: Gather up the fresh thyme and sage. Tie a short bit of kitchen twine around the bundle and knot it. Done!
- Set the instant pot to sauté for 30 min. Add the olive oil.
- If you don’t have a slow cooker with sauté setting don’t panic 🙂 just use a separate pan and transfer when ready).
- Add the onions. Season with a pinch of salt. Sauté onions for 3-4 minutes, until soft and fragrant.
- Add the garlic, the celery and carrots. Stir well. Sauté everything for 2-3 minutes more and add the beans. Stir well.
- Add about 6 cups of water, the bouillon cubes and the fresh herb bouquet. Stir gently.
- Set slow cooker to slow for 12 hours.
- Wash swiss chard well. Separate leaves from stems. Cut leaves into chunky pieces. Set aside for later.
- Every hour try your beans to check on their cooking. When they are nearly done, stir in the chard leaves, they just needs a few minutes until wilted.
- Check soup for salt and pepper and adjust to your liking.
Make the halloumi and chard stems
- Heat 1 tbsp olive in a frying pan. Cut the halloumi cheese into thick slices, about 5 mm each (3/16 of an inch). Add slices to the frying pan, season with plenty of fresh ground pepper. Fry each slice for 2-3 min, until they have a nice golden color at the edges.
- Cut the stems into 1/4 inch pieces. Add one tbsp olive oil in a frying pan, add the stalks. Season with salt and pepper. In medium heat sauté stalks for 6-7 min or until soft. Remove from pan in a bowl and set aside.
Serve soup in bowls. Add a spoonful of swiss chard stems on top, sprinkle some chili flakes and serve with a slice of halloumi cheese and hearty crusty bread.