Signature Dish of the Day: Rosemary & Dill Cranberry Bean Soup

Signature Dish of the Day: Happy Wednesday! Our signature dish of the day today is this hearty and utterly heart-warming Rosemary & Dill Cranberry Bean Soup. I came up with this delicious bean recipe in my effort to experiment with new bean varieties and as part of my endeavor to continue including more legumes in our regular household diet as a whole. Cranberry beans are also known as roman beans and have distinctively bright, beautiful, and colorful streaks on them. They are very creamy, come packed with a high protein content, and have numerous nutrients and health benefits. This blog article provides a more detailed and comprehensive view of this unique member of the legume family. As is customary, I first pre-soaked 1 cup of beans in about 3 cups of water overnight. I then boiled the for about 45 minutes the next day until they were soft and fully cooked. To make the soup, I sautéed some diced red onions, tomatoes, and celery in about 2 tablespoons of extra virgin olive oil for about 3 minutes. I then added quartered carrot slices and seasoned the mixture with some ground black pepper, turmeric, and a curry spice blend. I added about 2 cups of water and let this simmer for about 5 minutes before adding in the boiled beans while stirring thoroughly. I then sprinkled about 1 teaspoon of rosemary flakes, added 1 more cup of water, seasoned with some salt to taste, and left the soup to simmer slowly under medium heat for about 12 minutes. Tip: Be sure to abstain from adding salt to the beans until closer to the end of the cooking process so that the beans do not become tough. Once done, I garnished my soup with pieces of fresh dill and served hot as a main dinner dish with my delicious fried rice. While this soup may require some patience and effort, you will undoubtedly be rewarded with a delightfully delicious and gratifying meal at the end of the process, so do give this a try sometime. Enjoy! 😍😋