03/12/2025
Inspired by , I’m on a mission to use up items from the pantry and freezer. Spring clean out and .
Flageolets are a new bean for me and had been lingering on the shelf. I didn’t know what to expect. I imagined making a cassoulet or something equally grand. Reading about them and tasting them are different experiences.
Cooked them up simply: whole black peppercorns, bay leaves, seaweed, pinch of kosher salt. Made this soup with one half. Froze the other half.
Toothsome. Tender yet firm. Delicious.
1/2 lb cooked flageolets
1 link double smoked kielbasa, chunked
Less than 1/2 a bag of sancocho veggies
1 white wine & herb pod
I used the remainder of the frozen veg. Otherwise I would use the usual suspects: potatoes, onions, carrots, parsnip, sweet potato, squash, celery and/or any other available veg.
Soup is an answer to so many questions.