We are both coming down with something and decided to blow-off our spin class last night.  Instead we stayed in watched Planet Earth and ate chicken soup with fresh cranberry beans.

I picked up these beans at the Farmer’s Market last weekend they were an impluse buy, their brilliant color caught my eye and provoked intrigue!  I was really not sure how I would use them, until now.  My goddaughter, Maggie, came over at the end of the day and we sat on the floor shelling them.  I had a feeling we would only have a couple left, as she preferred to shell and then put into her mouth!  I was quit surprised when we had a large bowl of them left.  I warmed up some of that really fantastic Chicken Stock that I had put into the freezer last weekend, added some carrots, celery, onion and the beans.  The end result was a very nice and hearty (thanks to the beans) chicken soup.

Any other suggestions for Cranberry beans?

Breakdown for this meal & the Eat Local Challenge:

Chicken from other meal  – Organic & local

Carrots, celery, onions & cranberry beans – Local & Organic from SF Farmer’s Market

Salt & Pepper – what we have on hand