After an almost unbearable long summer of endless heat, fall fever can set in exponentially. Cool, tepid winds bring a sigh of relief. Everyone needs a warm, cozy, and EASY CROCK POT soup. This Chipotle Two Bean and Bacon Soup will fill your soul and can be used with staples.
When I walk outside, morning or night, I take a deep breath and thank God for another beautiful day—well it goes a little like this, “Thank you Lord for ending the Summer. I love your weather today.” As if God cares about my preference on weather, I let him know anyway lol.
Fall fever leads to Winter prepping.
Fall is the time the garden stops blooming and it’s time to prep for colder weather. The grass becomes dormant so hay is a great option for supplement and warmth during the winter. I am organizing areas I don’t want to organize or clean, storing up seeds for next year, and taking down the scraps in the garden and tilling in more wood chips to break up the clay.
If I had a winter/fall garden I would be working on that but it just didn’t happen this year(see below). I think it’s easy to get consumed by everyday to-do’s, to stop and enjoy this precious time. It’s time to take time haha.
What is it about a sunset that just completes the day? Then there are sunrises that bring inspiration to the day. Ahhh wish I could always feel a little inspiration.
I can’t wait to show you the finished product of the ‘before and afters’ of the house and land. It’s gonna be great! But it might take forever.
Hick-Bry To-Done List
Along with farm and ranch seasons come family seasons. We have had our hand at a busy season. Hence, my slow posting lol. Here is a quick update.
I love this time of year. Full of community, good weather, and killer sunsets. A great time for yummy soups!!
Chipotle Two Bean and Bacon Soup
This recipe I love due to how easy and cozy it is. It is smokey and rich. It’s packed with protein (legumes) and crunchy bacon and green onions on top. You can doll it up all you want to make it yours. It’s almost similar to a vegetarian chili (minus the bacon, of course).
This I made as a Crockpot recipe but certainly can be done over the stove in less than an hour. If you have time, great! That dried chipotle pepper will love you for that.
When I made this it was ‘that time’ to get to the grocery store. I love how most everything in it are staples. Winter times calls for less runs to the store for me. I love staying in my cozy home.
Chipotle Two Bean and Bacon Soup
- crock pot or stock pot
- 1 Can white beans (cannellini, or navy bean)(drained)
- 2 Cans black beans (drained) or 1 ½ cups soaked, rinsed, drained dry bean
- 1 Can green chilis
- 1 Dried chipotle pepper
- 2 Large carrots
- 1 bay leaf
- 2 Cloves garlic
- ½ Large Onion
- sea salt measure to preference
- green onions
- In a crock pot, add both beans (drained) and can of green chilis.Slice carrots in a diagonal large slice (add more for a little more sweetness). Put in crock pot. Slice onion in a julianne fashion (long and skinny). Add whole dried chipotle, whole bay leaf, whole garlic. All these items will be removed after it is hot and ready to serve. Salt to preference and consider if your canned beans are low-sodium. Add up to 4 cups water or stock or until about an inch over the top of the food. Can alter water to how thin/thick you want the soup. If your beans were dried beforehand consider another cup of water. Cook for up to 6 hours. Don’t forget to remove chipotle, bay leaf, and garlic if it is still whole. Cook bacon well done and slice green onions (green and white) diagonally to garnish. This garnish makes it complete. Enjoy!
Hope all is well and y’all are loving the new season. Send me your comments and thoughts. I’d love to hear from you!
Farmer Franny Foo