Harvest Vegetable Soup
Serve this warming soup on a chilly fall or winter evening with a loaf of whole grain bread. I use locally grown beans that have been soaked for at least 24 hours and then simmered on the stove. In this particular batch of soup I used a blend of Redhawk Kidney beans and Maya Coba beans, but use whatever type of beans you have on hand. Red beans or cannellini beans work quite well. If you don't have fresh herbs on hand then use a few teaspoons of dried poultry seasoning instead. Soup recipes are very forgiving, so if you do not have all of these ingredients on hand just use what you do have.