Today’s milestone* is white bean soup, the beginning of winter eats. Mostly I use white beans or split peas, rarely black beans or a bean mixture. I almost always add barley and wild rice, making the soup into a complete protein food. Love assortments of amino acids!
This particular version is augmented with carrots and garlic (out of onions) and seasoned with fresh sage and thyme from my herb garden, plus a few pieces of ham and a splash of worchestershire sauce.
Through the winter, we almost always have leftover soup around, which makes for easy lunches, and a lowered grocery bill.
* This milestone is related to turning on the heat, mentioned yesterday by the Marquis, as a seasonal marker.