Beans, beans, good for your heart. The more you eat, the more you... want to lick the bowl clean! Whether you start with dried beans or canned, you can build a healthy, hearty, economical soup around any variety of beans. Add little bits of vegetables, leftover meats, a rich broth or even plain water, and you have the makings of a satisfying soup pot. Cook bean soups until the beans fall apart on their own, or coax them into submission with an immersion blender. Or leave them whole, like they are in this sopa de frijoles, a Peruvian bean soup from Provecho Peru. Although nothing makes your kitchen smell and sound more welcoming than a pot of soup burbling away on the stove, don't forget your slow cooker, which makes wonderful bean soups with no stove-tending required.
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By the time next weekend rolls around, we'll be knee deep in leftover turkey (and leftover everything else) from the Thanksgiving feast. For some people, leftovers are the best part of the meal! In our house, we reheat the T-day meal on the next day, but by the day after that, someone will have stripped the turkey carcass, and left a container of turkey meat waiting for creative repurposing. What's more inspiring -- and easier -- than chopping or shredding the turkey and magically transforming it into soup, stew or chili, like this leftover turkey and pinto bean white chili with lime and cilantro, from Kalyn's Kitchen?
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One of the best things about blogging, for me, has been accepting the challenge of learning to love foods I do not naturally love. I've mastered broccoli and kale, though I haven't done too well with cauliflower or chickpeas. Carrots -- cooked carrots -- have never been high on my list, though I can munch on raw carrots all day, but I've discovered that when carrots melt into soup, like this roasted carrot soup from Use Real Butter, I love them. Love, with a capital L. Full of good-for-your-eyes Vitamin A, carrots are available and inexpensive at any time of year.
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