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Only Salt Soup

Print Recipe
Course Soup
Cuisine American

Ingredients
  

8 cups water

1 cup Kamut or any whole grain of your choice

2 cups 16 Bean Soup Mix (I purchase mine from BreadBecker's in Woodstock, GA)

5 carrots, chopped

5 celery stalks, chopped

1 onion, chopped

1 whole garlic bulb, peeled and minced

1 parsnip, chopped (about 2 cups total)

Small red potatoes, chopped (as needed)

Salt, to taste

Instructions
 

Prepare Your Base:

  • In a large crockpot, combine 8 cups of water, 1 cup of Kamut (or your chosen whole grain), and 2 cups of the 16 Bean Soup Mix.
  • Set the crockpot to high and cook for 2 hours. This step allows the grains and beans to soften and release their flavors into the broth.

Add the Vegetables:

  • While the beans and grains are cooking, chop your vegetables: carrots, celery, onion, garlic, and parsnip.
  • After the initial 2-hour cooking period, add all the chopped vegetables to the crockpot at once.

Check for Tenderness:

  • Monitor the beans for tenderness. Once they are nearly soft, add the small red potatoes to the pot. The potatoes should be added later to ensure they don't overcook and disintegrate.

Season with Salt:

  • Add salt to taste, remembering the name of this recipe – "Only Salt Soup." The beauty of this dish lies in its simplicity, allowing each ingredient's natural flavor to shine through.

Serve and Enjoy:

  • Ladle the soup into bowls and enjoy it piping hot. For extra comfort, serve it alongside slices of homemade sourdough bread.
Keyword #bean soup, #healthy food, #healthy soup, #high fiber