Help refine this recipe . . . win a book

Attending the food show on Sunday inspired me to draw on the knowledge I’ve been harvesting for years to create a new soup recipe. I bought three pounds of navy beans on sale several months ago and they were sitting on my counter tempting me to experiment with them. So I went to work, utilizing seasonal vegetables and freshly cut herbs from the garden.

The result? Jim and I both enjoyed it immensely. But, I’m guessing you could probably help me refine this recipe. In honor of Breast Cancer Awareness Month, I challenge you to try this recipe and add your own twist. Send your addition to the recipe to me at writerbeth@windstream.com. I’ll publish your ideas and draw one name for a copy of A Cup of Comfort for Breast Cancer Survivors, in which I have an essay. Deadline to send in your suggestion is midnight on Wednesday, November 3.

Here’s my recipe. Now let me see yours.

Fall Navy Bean Soup
1 1/4 cup navy beans
½ yellow onion
½ red onion
1 carrot
3 medium beets
1 small butternut squash
salt, pepper, garlic powder
baking soda
1 sprig fresh majoram
1 sprig fresh thyme
1/3 cup chopped parsely
2 sage leaves, chopped
1 ½ TBSP vegetable bouillon

Soak beans in salt water a few hours to soften. Rinse. Put in soup pot, cover with water, sprinkle in salt and baking soda then bring to hard boil for 10 minutes. (I'm told this makes them less gaseous.)

While beans cook, peel and chop onions, carrots and beets. Drain beans through colander and rinse. Return to pot and cover with about 2 inches of water. Add vegetables and bouillon plus salt, pepper and garlic powder. Cover and bring to boil then simmer 1- 1 ½ hours until beans are soft. Add squash and cook until soft (10 – 20 minutes depending on their size). Remove 2 cups soup and puree in blender. Return puree to soup pot with fresh herbs. You can puree more if you want to make the soup thicker without cooking it down. Stir and cook without lid until you like the soup’s taste and consistency. Enjoy!