Hot Soup ~ Great for Passages
Passage food is in a class all to itself I think. Hot food that’s easy to grab from the galley and take to the cockpit while underway will always lift spirits and energy almost instantly. And for me it often helps fend off the headache and drowsiness that warns of the start of seasickness. As the official “galley wench” I don’t do well in the galley (or anywhere else below) on passages, especially after we’ve been at the dock for a while. So it’s really important for me to plan and prepare foods in advance.
Whether you’re dockside or prepping for a passage, you might like this simple and lovely soup that has been my go-to many times. With almost no fat it’s easy on the tummy yet it’s very filling and keeps us satisfied for a long while, especially served with a good bread. Our favorites are homemade hearty cornbread or sourdough.
Our Bahamas passages always begin late evening, so I make a large pot and keep it on the stove through the night for whenever the watch crew gets hungry. Or of course you can put it in your favorite food thermos.
And it freezes well, and is great leftover–you can change up the veggies to whatever you have or need to use up, like green beans, peas, broccoli, etc.
Notes
Edamame works well in place of the butterbeans, but of course any bean will do.
Instant Pot Instructions:
Set to sauté and cook the onions, garlic, carrots and celery like above. Add the remaining ingredients (except the vinegar, salt and pepper), secure the lid, and cook with the pressure cooker function for 5 minutes. Release the pressure, add the corn and heat again under the Soup setting. Cook about 5 minutes, then add the butterbeans and heat through. Stir in the balsamic vinegar, along with salt and pepper to taste.Ingredients
- 1 16 oz bag of frozen butterbeans (baby limas)
- 2 teaspoons sugar
- 2 tablespoons olive oil
- 1 large onion
- 2 teaspoons minced garlic
- 2 stalks of celery, sliced
- 2 cups sliced carrots
- 3-4 cups chopped potatoes, with skin (we like small yukon gold potatoes)
- 2 cans no salt added diced tomatoes
- 4 cups low sodium vegetable broth
- 3 teaspoons dried thyme
- 1 heaping tablespoon dried parsley
- 9 oz frozen corn
- 2 tablespoons balsamic vinegar
- salt and pepper to taste
Instructions
- 1. In a medium saucepan, cook the butterbeans per package directions along with the teaspoon of sugar. Set aside.
- 2. In a large pot, heat the oil and saute the onion until nearly cooked.
- 3. Add the garlic and stir for about a minute, then stir in the celery and carrots. Cook about 10 minutes stirring occasionally.
- 4. Add the broth, tomatoes, potatoes and herbs and bring to a boil, then reduce heat to simmer and cook until the potatoes are done.
- 5. Stir in the butterbeans, including the cooking water, and frozen corn and continue to simmer about 5 minutes.
- 6. Stir in the balsamic vinegar, along with salt and pepper to taste.
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