In Greece, dishes combining beans and grains have been served since ancient times. Originally they were offerings to pagan gods. Today, they’re made to honor Greek Orthodox saints and the Virgin Mary.

Greek names for beans and grains roll off the tongue: Polysporia, Polykoukia, Bourbourelia, Fotokoliva, Koliva, Fotopapouda, Papoudia, Panspermia, Sperna, Palikaria. All are essentially the same: mixed legumes and grains made into soup or salad. Polysporia, in English “many seeds,” is the most common name.

Polysporia is traditionally made on November 21, the day Orthodox Christians believe Mary was consecrated to God in Jerusalem’s Temple. After her consecration, legend says Mary’s family gave out beans and grains to the crowd waiting outside. Some claim Polysporia represents the beans and grains Mary’s family distributed.

Others look to a more ancient origin. In Feasting & Fasting in Crete: Delicious Mediterranean Recipes (Kedros Publications, Athens, 2001), Diana Farr Louis says the origins of Polysporia go “back thousands of years and may even have been made by the Minoans. Psilakis [a popular Greek cookbook writer] compares it to the panspermia (all seeds) offered by both the Minoans and ancient Greeks to their gods in thanks for a successful harvest.”

Historians link Polysporia to Demeter, goddess of the harvest, who reigned over grains, vegetation, and all fruits of the earth. From Demeter, ancient Greeks learned to plant, grow, harvest, and prepare grain. In return, they gave Demeter offerings of grain dishes similar to today’s Polysporia.

Most believe it’s no coincidence that modern Greeks celebrate feasts on days, and in ways, similar to pagan holidays, and that pagan offerings to Demeter morphed into Christian feast day foods.  Polysporia “is child of the incorporation of ancient strong traditions in[to] the Christian religion … Since farming economy depends a lot on nature, [seed-sowing time] continue[s] to be associated and sprinkled with magic,” according to Greek food historian, Mariana Kavroulaki.

Recently Bob’s Red Mill, a purveyor of beans, grains, and baking products,  invited me to write an article for its website. Bob’s sent me a collection of products to use for developing recipes, including Whole Grains and Beans Soup Mix. The minute I saw its ingredient list, remarkably similar to Polysporia’s, I immediately wanted to make a tasty, modern dish of Greek beans and grains.

After testing several versions, I settled on soup seasoned with lemon and fresh dill, a classic Greek pairing. It’s so delicious, everyone who tried it wanted more. I served it with Bobota, rustic Greek cornbread with feta popular in Northern Greece (also made with Bob’s Red Mill products). Bobota makes a wonderful partner for soup of any kind.

In addition to giving me products to use in developing recipes, Bob’s Red Mill donated our Bob’s Red Mill giveaway prize. Rest assured, I’d never recommend a product I don’t personally use and love. In this case, I’ve been a Bob’s Red Mill devotee since the 1970s. Its products are invariably fresh and designed with the home cook in mind. In Alaska, Bob’s Red Mill is often the only locally available source for essential baking and cooking ingredients.

Besides its religious significance, ancient and modern, Polysporia tastes really good. I discovered Bob’s Red Mill sells a Whole Grains and Beans Soup Mix, with ingredients remarkably similar to Polysporia.  Wanting to know if there was a link, I asked Cassidy Stockton of Bob’s Red Mill how they developed the mix. She said, “We formulated this mix using our Grande Whole Grains blend because we wanted a soup mix that contained a good variety of whole grains, as well as beans. There’s no fancy story, we all just really loved the chewy texture of the grains in contrast with the beans.”

When Bob’s Red Mill invited me to submit a guest post, they gave me products to use for developing recipes. The minute I saw the “Whole Grains and Beans” ingredient list, I knew immediately I wanted to make a tasty, modern version of Polysporia. After several tries, I settled on a recipe seasoned with lemon and fresh dill, a classic Greek pairing. It’s so delicious, everyone who tried it wanted more. I served it with Bobota, a rustic Greek cornbread with feta that is popular in Northern Greece (also made with Bob’s Red Mill products).

Greek Beans and Grains Soup (Polysporia)

Serves 4-6

Greek Beans and Grains Soup is tart, chewy, creamy, herby, and all-around delicious. Paired with rustic Greek cornbread and a light green salad, it is great for lunch or dinner. If you’re like me, you’ll also eat it for breakfast. To make the soup vegan/vegetarian be sure to use vegetable stock or water (it’s richer if made with stock).

• 3 cups diced Yellow Onion, 1/4” dice
• 2 Tbsp Olive Oil
• Salt
• Freshly ground Black Pepper
• 2 Tbsp minced Garlic
• 2 cups Bob’s Red Mill Whole Grains and Beans Soup Mix, rinsed under cold water
• 8 cups Vegetable or Chicken Stock, or Water
• 1 tsp Kosher or Coarse Salt
• 2 cups thinly sliced Green Onions, green and white parts both
• 2 Tbsp minced fresh Dill or 2 tsp dried Dill
• 1/3 cup fresh Lemon juice
• 1-1/2 tsp finely grated Lemon Peel
• Extra Dill for garnish

In large pot, sauté onions, lightly seasoned with salt and freshly ground black pepper, in olive oil. Add garlic and cook for 1 minute. Stir in Beans and Grains, stock, and 1 tsp. salt. Bring to a boil, cover, turn down heat to low, and simmer for 1 1/2 hours, or until beans are tender. When beans are done, stir in green onion, dill, lemon juice, and lemon peel. Cook for 5 minutes. Taste and add salt, freshly ground black pepper, dill, or lemon juice, as needed. Garnish with dill and serve immediately.

NOTE: You can turn this recipe into a salad. To do so, use 6 cups stock, don’t cover pot while it simmers, and cook liquid down until it’s almost gone, stirring regularly to prevent burning. When beans are done, stir in onions, dill, lemon juice, and lemon peel. Serve hot or at room temperature.

Rustic Greek Cornbread with Feta (Bobota me Feta)

Makes 9” x 9” cornbread; double recipe for 9” x 13” cornbread

Rustic Greek Cornbread is lightly sweetened to balance the salty feta. The rustic texture of this bread combines well with hearty soups and stews. For a more refined version, substitute all-purpose flour for corn flour.

• 1/2 cup Butter
• 1/3 cup Granulated Sugar
• 2 large Eggs
• 1 cup water
• 1 cup Bob’s Red Mill Medium Cornmeal
• 1 cup Bob’s Red Mill Corn Flour
• 3 Tbsp Bob’s Red Mill Sweet Cream Buttermilk Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Kosher or Coarse Salt
• 1-1/4 cup crumbled or diced Feta Cheese

Preheat oven to 375°F. Liberally butter sides of 9” x 9” pan.

Melt butter in medium pan. Whisk in granulated sugar, eggs, and water.

Put cornmeal, corn flour, buttermilk powder, baking soda, and salt in large bowl. Whisk ingredients together, making sure the mix has no lumps.  Fold in wet ingredients, just until all ingredients are combined. Put batter into prepared pan. Bake for 25-30 minutes or just until center is set; don’t overcook or the cornbread will be dry. Remove from oven and let rest 10-15 minutes before cutting and serving.

At www.laurieconstantino.com, Laurie Constantino creates and writes about authentic Mediterranean fare using ingredients readily available in North America. Her recipes are inspired by her travels, her homes in Limnos, Greece and Anchorage, Alaska, and her vast cookbook collection. She also writes extensively about foraging and cooking with wild edible plants and mushrooms. Laurie’s book, Tastes Like Home: Mediterranean Cooking In Alaska, was published in 2007; a revised edition with new  recipes came out in 2011.

Fall can get quite chilly in Chicago (where did I put my sweatshirt?) and the best way to warm up is a homemade bowl of spicy soup.  With quality ingredients like Bob’s Red Mill’s Gluten Free Homemade Wonderful Bread mix, it is a cinch to turn an ordinary bowl of soup into something extraordinary!  The bread develops a great crust that is perfect for holding a bowl of soup.  Bread bowls are not just a luxury for our gluten loving friends, we gluten free folks can enjoy this fun way to eat soup as well!  With the colorful 13 Bean Soup Mix, chorizo and some kitchen staples, it is a easy to pull together a delicious meal.

To make the 13 Bean Soup with a Kick, be sure to measure, rinse and soak your beans the night before.  The next day, start the soup.  As soon as it begins simmering, start making the bread.  You’ll be warmed up with a great tasting soup in no time!  Freeze any leftover soup in individual portions so homemade soup can always be at hand.

13 Bean Soup with a Kick

Makes 8 servings

• 2 Tbsp Oil
• 3 cloves Garlic, minced
• 1 Onion, sliced
• 1 10 oz package of Chorizo
• 1 cup Celery, thinly sliced
• 1 cup Carrots, thinly sliced in rounds
• 1-1/2 cup Bob’s Red Mill 13 Bean Soup Mix
• 4 cup stock (such as Pacific Natural Food’s Vegetable Broth)
• 1 14.5 oz can Diced Tomatoes in their juices
• 2 Bay Leaves
• 1 tsp Chili Powder (or more, to taste)
• Salt and Pepper

Wash 1-1/2 c dried beans, then rinse and soak in water overnight.  Drain and rinse the beans in the morning.

Add oil to a Dutch Oven.  Over medium heat, sauté garlic until aromatic (about 30 seconds) and then add the onions and cook until translucent (about 10 minutes).  Then add the chorizo and cook.  Drain any fat.  Then add the celery and carrots and cook for another 5-10 minutes.  Add the dried beans, stock, diced tomatoes, and two bay leaves.  Season with chili powder, salt and pepper, to taste.  Bring to boil then reduce to simmer for 2-3 hours or until the beans are tender. Skim the top of the soup and discard any fat from the chorizo.

To serve, ladle soup into bread bowls.

Gluten Free Bread Bowls

Makes 4 bread bowls

(Recipe modified from package instructions)

• 1 16 oz package Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix
• 1-2/3 cups room temperature (non-dairy) Milk
• 1 whole Egg + 3 Egg Whites
• ¼ cup Vegetable Oil
• 1 tsp Apple Cider Vinegar

Empty the contents of the mix into a stand mixer’s bowl.  In a separate bowl, add the yeast packet to the milk and let foam for 5 minutes.  Then add the milk/yeast, egg, oil and vinegar to the bread mix.  Mix with regular beaters (not dough hooks) for 3 minutes, scraping down sides of the bowl as necessary.  Wet hands and gently mold the dough into four smooth rounds and place on a seasoned pizza stone.  Brush oil on top and cover with plastic wrap and let rise in a warm place for about 35 minutes.  Remove the plastic cover.  Bake at 375°F for 30-40 minutes.  To test for doneness, tap loaf with fingernail.  A crisp, hard sound indicated a properly baked loaf.  Let cool on a wire rack.  With a serrated knife, carefully cut out the center circle of the bread.  Remove bread on the inside of the loaf to make it hollow, being sure to leave about 1” of bread on bottom and sides.

Michelle Rossi launched her gluten and dairy free blog only a week after starting a gluten free diet due to surgery-induced Non Celiac Gluten Intolerance and realizing she needed to learn to cook…quickly!  WindyCityCooking.blogspot.com is her celebration of great tasting products, original recipes, and reviews of Chicago restaurants.  On a gluten and dairy free diet, she started eating healthier and feels on top of the world.

One of my all time favorite soups is this butternut squash soup with barley and split peas.  I learned how to make this recipe from my friend Lynne when we were in school together.  She’d put up a pot of soup, and we’d study until the soup was ready.  I have good memories of our camaraderie which made the studying more enjoyable.  Having a friend make me this hearty soup felt so nourishing.  I love the combination of textures in the soup.  The butternut squash gets smooth and creamy whereas the barley/split pea mix is chewy.  The vegetables remain chunky (rather than mushy), if you add them incrementally based on the density of the vegetable.  The recipe is flexible, and you can add in whatever vegetables you have on hand.  The soup is a satisfying meal by itself, or sometimes I serve it with bread or a salad.

I had one problem with my friend’s recipe.  She made the soup with a different soup packet that contains MSG and other artificial ingredients that I don’t eat.  Well, now I am happy that I found Bob’s Red Mill Vegi Soup Mix because I can use it to make Lynne’s soup without any preservatives.  This mix contains green and yellow split peas, barley, lentils, and semolina wheat pasta.

Recipe for Butternut Squash Soup with Bob Red Mill’s Vegi Soup Mix

Makes about 12 cups of soup (12 servings)

Ingredients:

• 1 medium-sized Butternut Squash, weighing about 3 pounds.
• 1 cup Bob’s Red Mill Vegi Soup Mix
• 1 large Onion, diced small.
• 1 Leek, white and light green part only, cut in half lengthwise and thinly sliced.
• 1 clove finely minced Garlic
• 7 to 8 cups of Chicken or Vegetable broth (buy 2 boxes of broth– 32 ounces each).
• 2 Carrots, cut in half lengthwise and sliced fairly thin.
• 1 small Rutabaga, peeled and diced small.
• 1/2 tsp chopped dried Rosemary
• 1/2 tsp chopped dried Thyme
• 2 tsp Salt
• 1/2 tsp Black Pepper
• 1 Yellow Squash, diced small.
• 2 medium sized Zucchinis, cut in half lengthwise and sliced fairly thin.
• Optional: grated Parmesan Cheese for serving

Directions:

1.  Prepare the butternut squash: rinse the outside of the squash, and cut in half lengthwise by using a large, sharp knife and some muscle.  Be careful that the squash doesn’t roll as you cut.  Scoop out and discard the inner seeds and strings with a spoon or melon baller.  Keep the skin on.  Place the two pieces of squash skin-side down in a microwave safe baking dish.  Add about a 1/4 cup of water and cover well with wax paper.  Microwave on full power for about 10 to 12 minutes.  Take care because the squash will be hot and steamy.  Use a fork to test the squash for doneness; the flesh should be soft.  Microwave a couple minutes more if necessary– cooking time depends on the thickness of the squash and the power of the microwave.  Let the squash cool slightly.  Use a spoon to scoop out all the flesh, and place it in a large soup pot.  Discard the skin.

2.  While the butternut squash is cooking, slice all the vegetables.  Sort and rinse the Vegi Soup Mix.

3.  Place the large soup pot with the butternut squash on the stove.  Add the Vegi Soup Mix, onion, leek, garlic, and 7 cups of broth.  Cover the pot with the lid slightly askew, and bring to a boil.  Then reduce the flame so that the soup simmers.  Once the broth boils, the total cooking time will be 45 minutes.  Set a timer for 15 minutes for the next addition of vegetables.

4.  When the timer goes off, stir in the carrots, rutabaga, rosemary, thyme, salt, and pepper.  Now set the timer for 20 minutes.  Continue simmering the soup with the lid mostly covering the pot.

5.  When the timer goes off again, add in the yellow squash and zucchini and stir.  Set the timer for the final 10 minutes.  Check the thickness of the soup.  Add up to 1 cup more broth if needed for desired consistency.  When the timer goes off, taste the soup for doneness and seasoning.  If needed, add a little more salt, pepper or herbs.  Turn off flame.  Soup will continue cooking a little more in the pot.

6.  Optional: let the soup cool a little and blend half of the soup with a stick immersion blender right in the pot.  Leave the soup partially chunky.  Or alternatively, take half of the soup out in batches to blend in a regular blender; return to the pot to combine with the remaining chunky part of the soup.

7.  Serve warm.  Optional: sprinkle with grated Parmesan cheese.

Dana of FoodieGoesHealthy.com is an experienced home cook on a quest for recipes that are both healthy and tasty.  She blogs about recipes that she makes for family dinners and get togethers with friends.  She loves cooking with her kids, going on adventures at farmers’ markets, and sharing good food with others.  She hopes you’ll stop by her virtual kitchen table to chat and get inspired.

Who doesn’t love a good bowl of chili? This recipe from Sarah of Daisy At Home is as easy as it is delicious! Of her blog, Sarah writes, “Daisy At Home is a blog about life and cooking in Southern California. I love to use fresh, local, and seasonal ingredients while experimenting in my kitchen.”

Southwestern Black Bean Chili
serves 4

• 1 tsp Extra Virgin Olive Oil
• 1 small Onion, diced
• 2 Garlic Cloves, diced
• 2 tsp Ground Cumin
• 2 tsp Chili Powder
• 1 cup Bob’s Red Mill Black Bean Soup Mix
• 4 cups Low Sodium Vegetable Broth
• 1 cup frozen Corn Kernels, defrosted
• 1/2 tsp Salt

1. Heat the oil in a sauce pot over medium heat. Add the onions and garlic and saute until the onions are soft, about 3 minutes.*
2. Add the cumin and chili powder and cook for 1 minute, stirring constantly.
3. Add the black bean soup mix and vegetable broth and stir to combine.
4. Bring the mixture to a boil, reduce heat to low, and simmer for 1 1/2 hours.
5. Remove from heat, stir in the corn and salt and serve.

*If you like more spice, chop up a jalapeno and saute with the onions and garlic.

Accompaniments: tortilla chips, cheddar cheese, sour cream

This wonderful Italian stew comes from Cheryl D Lee. Cheryl is the recipe developer, food stylist, photographer and chief dishwasher for her blog Black Girl Chef’s Whites, focusing on real food developed by a classically trained chef, that anyone can make.

Italian Bean and Grain Stew

Ingredients

• 1 Tbsp Olive Oil
• 1 pound Italian Sausage, casings removed
• 1 Onion, small dice
• 1 tsp Sea Salt
• 1 tsp dried Thyme
• 1 tsp dried Basil
• 1/2 tsp dried Oregano
• 8 cups Water
• 1 can (14.5 oz) Diced Tomatoes
• 1-1/2 cups Bob’s Red Mill Whole Grains and Beans Soup Mix
• 1 small bunch Tuscan Kale or Swiss Chard, stems removed, sliced thinly crosswise

Instructions

• In a soup pot, heat the olive oil over a medium high flame.
• Brown the sausage well, then remove from the pot. Reserve the sausage in a bowl.
• Add the onion, salt, thyme, basil and oregano to the pot. Stirring frequently, cook the onions and spices 3-4 minutes, until softened.
• Add the water, tomatoes and bean and grain mix , stirring well.
• Bring to a boil then reduce to a simmer.
• Cook the stew for one hour, then return the sausage to the pot.
• Cook for an additional 30 minutes, then stir the kale into the stew.
• Continue to cook for about 30 minutes, or until the beans are tender.

Serves 8

Cheryl began her professional culinary training at the California Culinary Academy in San Francisco, California, where she received an Associate of Occupational Studies degree. The diversity of New York City has also inspired her – she worked alongside famous Chef Emeril Lagasse and assisted his culinary team on the cooking show Emeril Live.  In addition, my experience includes working as a Chef and Catering Manager for a variety of New York cafés and as the Assistant Test Kitchen Director planning specialty menus for Woman’s World Magazine in New York City.

Upon returning to her native California, Cheryl worked as a Chef Instructor at the California School of Culinary Arts where I educated culinary students in the art of Le Cordon Bleu method of classical French cooking, kitchen sanitation, and cooking methodology.

She also has extensive food styling and food photo editing experience as well, styling food on the sets of Friends and The Bold and the Beautiful.

This Poblano-Bacon Black Bean Soup is very creamy, smoky and flavorful.  It’s a perfect soup to enjoy at an outdoor picnic.  Bob’s Red Mill Soup Seasoning Mix gives it the perfect balance of flavors in every spoonful.  

Poblano-Bacon Bountiful Black Bean Soup

Serves 6

• 2 cups Bob’s Red Mill Bountiful Black Bean Soup Mix
• 2 large Poblano Chilies
• 6 cups Chicken Stock or store bought Low Sodium Chicken Broth
• 4 Turkey Bacon slices, finely chopped
• 1 large Tomato, diced
• ½ Onion, chopped
• 2 Garlic Cloves, finely minced
• 2 Tbsp of Bob’s Red Mill Bean Soup Seasoning Mix

1. Roast Poblano chilies over a gas flame, turning frequently with tongs, until charred on all sides, about 5 minutes each. Place in a plastic bag; set aside to allow steaming for 10 minutes. Then, using your hands, rub and remove the pepper-charred skin under running water*. Cut chilies open, remove, stem, seeds and veins. Chop in small pieces and reserve.
2. Bring a large pot of water to a boil.  Add beans and cook for 3 minutes.  Turn off heat, cover and let beans soak for about 1 hour.
3. Drain the beans through a sieve and rinse out the pot.  Return the beans to the pot, add chicken stock and bring to a boil.  Reduce heat to low, cover and simmer for 1 hour.
4. In a large skillet over medium heat, cook bacon, stirring occasionally for 3-5 minutes.  Reduce heat and add Poblano chiles, tomato, onion, garlic and seasoning mix.  Cook for 3-5 minutes until onion is translucent and tomatoes have softened.
5. Scrape bacon mixture into the pot with beans.  Cover and cook until beans have completely cooked, stirring occasionally, about 1 hour longer.
6. Divide the soup among six bowls and serve.

*Cooks Note:

You may want to wear latex gloves or plastic bags on your hands as you work with the chilies to avoid inadvertently touching eyes later with pepper-coated fingers!

A Mexican-American mama living in sunny California, Ericka Sanchez is the woman behind Nibbles & Feasts, a bilingual blog that chronicles her experiences with good food, recipes, and food products she finds both interesting and fun. Her cooking combines traditional Mexican recipes passed down from her mother and grandmother with her own modern, Los Angeles mom twist. Ericka is also the “Culture of Food” contributor for the popular blog for parents raising bilingual children, Spanglish Baby, and one of two eggs that co-founded the popular breakfast blog The Two Good Eggs 

This easy and delicious recipe comes from Deena of Stay at Home Foodie. Deena is a reluctant stay at home mom with a passion for food and an even bigger passion for – what she calls – Family Fooding.  For her, Family Fooding is about providing her family real, whole, delicious food.  And it translates into her pledge of getting her kids in the kitchen to make sure that they grow up learning how to cook, identify and eat good, REAL, actual food. (There is a family debate over which is better, Peanut Butter or “Fake” Peanut Butter.  Deena only stocks one in the house.)  You can find her daily rants about food and her thoughts on family fooding at her blog: http://www.stayathomefoodie.com.

Hearty Vegetable Lentil & Barley Soup

Ingredients:

• 2 Tbsp Olive Oil
• 3 cloves Garlic, sliced
• ½ White Onion, small dice
• 2 Carrots, small dice
• 2 cups Bob Red Mill Vegi Soup Mix
• 1 large can Crushed Tomatoes
• 6 cups Chicken Stock (can substitute vegetable stock for vegetarian option)
• 1 Bay Leaf
• 2 tsp Fresh Thyme
• Salt/Pepper to taste

Instructions

1. In a large, heavy bottom soup pot, heat olive oil and brown garlic, onion and carrots until soft.
2. Add Bob Red Mill Vegi Soup Mix, crushed tomatoes and chicken stock. Stir to combine.
3. Add bay leaf and thyme.
4. Let simmer for at least an hour and up to 3 hours.  Be sure that the lentils and barley are cooked through – yet still al dente for best texture.
5. When ready to serve, taste to adjust salt / pepper.
6. Serve hot with parmesan cheese for sprinkling on top and a side of crusty bread.

When my kids and I first took a look at Bob’s Red Mill’s 13-bean soup mix, we were incredibly curious. There aren’t really thirteen different kinds of beans, are there? If there are, we sure couldn’t name them all. So before we started cooking, we lined them up to look at them all. And yes, there are really thirteen in there. Count ‘em: Navy beans, black beans, red beans, pinto beans, baby lima beans, large lima beans, garbanzo beans, Great Northern beans, kidney beans, black-eyed peas, yellow split peas, green split peas, and lentils.

Sometimes on a cold or rainy day we’ll make a bean soup and it will turn out heavy and dark. But we wanted this bean soup to have more of a cheerful, party-worthy feel to it. So we made it into what we call “Fiesta Bean Soup” – topped with bright green cilantro and crispy tortilla strips – and we served it with homemade guacamole and chips. It’s hearty, but not too heavy, and our kids decided it was actually thirteen times better than any other soup we’ve ever made.

Fiesta Bean Soup

• 1 package (1 pound 13 oz.) Bob’s Red Mill 13 Bean Soup Mix
• 2 Tbsp Olive Oil
• 1 large Yellow Onion, chopped
• 3 Carrots, peeled and chopped
• 1 rib Celery, chopped
• 2 cloves Garlic, minced
• 3 1/2 quarts Water
• Large Ham Hock
• 1 6-ounce can Tomato Paste
• 2 Tbsp Chili Powder
• 2 tsp ground Cumin
• 1 tsp ground Coriander
• 2 large Anaheim Chili Peppers, roasted, peeled and seeded, and chopped
• 2 tsp Salt
• 1 large bunch fresh Cilantro, coarsely chopped
• Tortilla Strips

1. Rinse and sort the beans, removing any debris, then place the beans in a large pot and cover them with water. Let the beans soak overnight. In the morning, rinse and drain the beans and set them aside.

2. In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, and saute, stirring regularly, until the onions are translucent and the vegetables are softened, about 5 minutes. Add the garlic and cook about one minute more.

3. Add the beans, water, and ham hock to the vegetable mixture; bring to a boil. Stir in the tomato paste until dissolved; add the spices, chopped pepper, and salt.

4. Reduce heat to a simmer and allow the stew to cook, uncovered, for 3 1/2 to 4 hours or until the beans are soft, adding more water if necessary to keep the consistency soup-like. Depending on the saltiness of the ham, the soup may need more salt; add salt to taste if necessary. Remove the ham bones from the soup.

5. Serve in bowls garnished with cilantro and tortilla chips. Serves 8 to 10.

Jeanne Ponessa Fratello is the author of The Jolly Tomato, a blog focusing on kids’ nutrition. A former journalist, she spent the summer traveling to farms and factories to explore how “real food” is made. http://www.jollytomato.com

This wonderful recipe comes from Christine of Cook the Story. 

When I’m going out for the evening I ask my husband what I should pick-up for his dinner. He always says “Don’t worry, I’ll find something.” But buy a can of baked beans because that’s what he’ll search for when hunger hits.

When he makes chili I add beans to the grocery list without glancing in the pantry because I know that he’s used every legume in the house.

When we’re out for dinner, if there’s a Pasta e Fagioli or a Cassoulet on the menu I know before he does what he’ll order.

And yet, when he asks what’s for dinner and I answer, “Bean Soup” he doesn’t exactly Cha Cha over to the drawer for a soup spoon. In fact, he kind of slumps with disappointment.

Despite his unenthusiastic response, I know that he’ll scoop the bowl dry and then ask for more because my husband is subconsciously in love with beans. He loves beans but he doesn’t seem to know it.

If I want an enthusiastic response to “Bean Soup” I’ve learned that I have to give my husband something more than just beans to get excited about. I have to give my bean soups a Cha-Cha-worthy twist and an interesting title.

This bean soup is colored with saffron, spiced with smoked paprika and deepened with chorizo. Those Spanish flavors dance when each bowl is topped with a piece of Manchego garlic toast and then popped under the broiler. And of course, there’s that exciting title: 13 Bean Flamenco Soup with Garlicky Manchego Toast

Exciting title aside, it’s still a simple hearty bean soup that lets the beans shine so that those who are aware of their bean-love can shimmy and shake with anticipation as well.

13 Bean Flamenco Soup with Garlicky Manchego Toast

To make this soup vegetarian, use vegetable broth, omit the sausage, add ½ teaspoon more of the smoked paprika, 1 teaspoon cumin and ¼ teaspoon crushed red pepper flakes.

Serves 8-10

Ingredients:

• 2 cups of Bob’s Red Mill 13 Bean Soup Mix, soaked (see soaking instructions below)
• ½ of a medium Sweet Onion (such as vidalia), chopped
• 2 Red Bell Peppers, seeded and finely chopped, divided
• 1 tsp smoked Paprika
• 1 tsp dried Thyme Leaves
• 2 Carrots diced
• 2 nice pinches of Saffron
• 48 ounces of unsalted Chicken Broth or Stock
• 14.5 ounce can of Petite Cut Tomatoes with the Juice
• Kosher Salt
• Coarse Black Pepper
• ½ lb Spicy Spanish Chorizo or Portuguese Chorico, finely diced
• 1/3 lb Manchego, grated (substitution: Mozzarella mixed with a bit of Parmesan)
• 2 tbsp of chopped Parsley
• 1 plump and juicy Garlic Clove, minced
• 1 Tbsp Olive Oil
• 8-10 slices of Multigrain Bread

Instructions:

In a soup pot or Dutch oven combine the soaked beans, onion, three-quarters of the red pepper, the smoked paprika, thyme, carrots, saffron and chicken broth. Bring to a boil over high heat. Reduce heat to low, partially cover and simmer until the beans are beginning to tenderize, about 30-45 minutes. Add the diced tomatoes with their juices, 1 and ½ teaspoons of kosher salt and ½ teaspoon of coarse black pepper. Return pot to a simmer and cook until beans have reached the desired level of tenderness. For me, that’s another 45 more minutes. Add the chorizo and cook until it’s warmed through, about 5 minutes. Taste and add more salt and pepper if needed.

Meanwhile, in a medium sized bowl combine the Manchego with the remaining bell pepper, parley, garlic and olive oil. Toast the bread.

When the soup is ready, preheat your broiler. Ladle the soup into oven-safe bowls. Top each bowl of soup with a toast and 2-3 tablespoons of the cheese mixture. Transfer the bowls to a large baking sheet (this makes it easier to carry them and easier to get them out from under the broiler ). Put the baking sheet full of bowls under the broiler and broil until the cheese is melted and bubbling and just beginning to brown.

Cha Cha over to the silverware drawer for some soup spoons and enthusiastically scoop the bowls dry.

(Soaking dry beans: The easiest way is to combine them with 3-4 times their volume of water and leave them out over night. I never remember to do that. People claim that you can instead cover them with all that water, bring them to a boil, remove them from the heat, cover and leave them for an hour. When I do this the cooking times in recipes don’t match up to my reality. I instead bring the beans to a boil but then let them sit for at least 2 hours and even 3 hours if there’s time. However you you’re your beans, don’t be discouraged if the specified cooking times still don’t work out for you. Cooking beans depends on their soaking but also on how old the beans are and sometimes on the ingredients you’ve combined with them (acids and salt for instance can slow the cooking time in some situations). Just start early enough in the day so that you can let them simmer until they’re how you like them.)

Christine Pittman is the recipe developer, writer and photographer at Cook the Story, where it’s all about the story (except when it’s about the food!). She’s a Canadian stay-at-home mom who has somehow found herself living in Florida. Her recipes are simple, fresh and from scratch while her writing is simple, fresh and from her funny bone. You don’t want to miss any of her real food, real writing or flavorful pictures so be sure to follow her on her blog, Facebook, Twitter, Pinterest and Google+!

These two delicious recipes come from Mimi of Mimi Avocado. Mimi Holtz, author of  “Mimi Avocado”, has been married to her  California avocado farmer husband  for 30 years, raising their four children and teaching music.  Originally from Vermont, she writes about life on an avocado ranch, sharing stories,  healthy recipes, and her favorite new discoveries.   

Smoky 13 Bean, Pork and Quinoa Salad with Avocado

Smoky bean soup is a delicious autumn supper, and the leftovers can be repurposed as a hearty warm salad for another meal. Serve the salad as a side dish, topped with avocado chunks, or as a filling for perfectly ripe avocado halves.

Smoky 13 Bean Soup with Pork

Ingredients:

• 29 oz package of Bob’s Red Mill 13 Bean Soup Mix
• 2 fully cooked Smoked Pork Chops (approx. 1 lb.)
• 2 cups chopped Brown Onions
• 4 Tbsp Bob’s Red Mill Bean Soup Seasoning Mix
• 2 ripe California Avocados

1. Wash and soak 29 oz. Bob’s Red Mill 13 Bean Soup Mix overnight.
2. Drain and rinse the beans.  Put the beans in a large pot and add enough water so that there is about an inch of water above the beans.
3. Cut up 2 fully cooked smoked pork chops into small pieces (1 lb.) and add  to the beans.  Bring the mixture to a boil, reduce heat and simmer for 3 hours, or until the beans are tender.
4. Add  2 cups of chopped onion and 4 Tbsp. Bob’s Red Mill Bean Soup Seasoning Mix  and simmer for another 30 minutes.

Serve the soup hot with avocado slices as a topping.  Serves 6. 

Reserve 1 ½ quarts of soup to use in the salad.

Smoky 13 Bean, Pork and Quinoa Salad with Avocado

• 1 ½ quarts of prepared Smoky 13 Bean Soup
• 2 cups Bob’s Red Mill Quinoa
• 4 cups Water
• 1 ½ cups prepared Mild Salsa or Pico de Gallo
• 3-4 ripe California Avocados

1. Start with 1 ½ quarts of  prepared Bob’s Red Mill 13 Bean Soup with pork
2. Combine 2 cups of Bob’s Red Mill Quinoa with 4 cups of water in a large pot.  Bring to a boil, then reduce heat and cover for 15 minutes.
3. Add the leftover soup to the hot quinoa and combine.
4. Fold 1 ½ cups of  mild salsa or pico de gallo into the beans and quinoa.
5. Serve warm, topped with avocado chunks,  or  use as a filling for avocado halves.