Southern California is finally feeling it’s chill (65 – 70 degrees Fahrenheit). We even recieved a jolt for an earthquake and a bout of rain and lightening to give a snowing in the local mountains all in one day. I think it’s time to list some frugal winter hearty soups to warm the soul and body (and make the tast buds jump for joy). Here are 5 heart warming soups for the soul:

Three Sister’s Soup
Serves 4

“Three sisters” refers to the wonderful combination of beans, corn and squash — foods traditionally grown and consumed together by many American Indian tribes.

3/4 to 1 cup dried pinto (or other) beans, soaked overnight in 4 cups water
1 acorn squash
1 to 2 tablespoons butter or olive oil
1 onion, diced
Pinch sea salt
1 large carrot, diced
3 to 4 cloves garlic, minced
1 rib celery, diced
3 to 4 cups vegetable stock
1 cup corn off the cob (or frozen)
1 teaspoon dried or 2 tablespoons fresh thyme
Sea salt and freshly ground black pepper, to taste

Drain and rinse soaked beans. Put them in a pot and cover with water by an inch. Bring to a boil and simmer for about 45 minutes or until tender but not mushy. Add more water if necessary. While beans are cooking, cut squash in half and scoop out seeds. Bake squash halves, cut side up, in a 375-degree oven for about 45 minutes, or until tender.

Heat butter or oil in a large saucepan. Continue reading →