Vegan (if not made with butter), mostly local, low sodium, gluten free, appropriate in late January in Boulder provided you have vegi.s in storage. I bought all of mine from local farms (including the dried beans and the dried mushrooms) and stored them fresh with of course the exception of the beans, mushrooms and locally purchased Anaheim peppers that I dried myself.
Note:Amounts vary with number of people, size of soup pan, quantities of ingredients and enthusiasm of cook…
Further note: this recipe assumes that you have beans pre-cooked. I own a pressure cooker and use it frequently as it does a wonderful job of softening beans. I then put them in quart size mason jars ( I use a canning funnel to make the job easy), keep them in the fridge. and use them as needed..
Additional further note: This soup uses the following imports (from the perspective of someone in Boulder, CO): Creole seasoning, orange juice, oil and either salt or vinegar (which I suggest if you are low sodium or want a fling on the sour side). Very strict Locavores can omit the oil and use local butter, and omit the orange juice. I suggest vinegar instead although I haven't found vinegar in Boulder yet...
Large onion of any color
Oil or butter
A splash of orange juice
Slice up the onion and put in a soup pot (minimum 2-quart sauce pan) with about 2 Tbspn.s of the oil or butter. Saute the onion until softened, add Creole seasoning to your taste and mix well into the onion. Saute a couple minutes longer, then deglaze the pan with the orange juice (just pour in maybe ½ a cup) and sauté a couple more minutes.
Dried Anaheim or bell peppers
Pre-cooked dried beans of any type
Add at least a quart of water (more if you’re making lots of soup). Peel and cut up some squash and add to the pot. Heat the soup to a simmer while shredding dried mushrooms over the soup and stirring them in. Add peppers as dried or crush them up a bit before adding them to the pot. Add a cup or two of pre-cooked beans and any bean broth if you have some. Simmer everything for about 10 minutes, or until the squash is soft. Mash some pieces of squash against the side of the pot with a wooden spoon to thicken the soup. Slice some turnip up and toss that in the pot.
Slice up some cabbage and either add it to the soup to simmer for a little, or put it in your bowl and pour the soup over it. Garnish with minced garlic if you like.