Posted on 03/10/2015 5:59:51 PM PDT by luvie
Wish I had a bowl of my mother’s vege soup with crackers for lunch.
I still have some my 15 bean soup in the freezer...I’ll have that. It’s not cold outside but it is cloudy and kinda dreary.
Yep, the grass always seem to grow when it gets warm and apparently it’s starting up already((LOL)) :-)
Sunshiney here! Maybe it’s coming your way later! That 15-bean soup sounds soooo good!
| You Are Tomato Soup |
 You are introverted, intellectual, and introspective. In other words, you have a big brain... and you use it. You are a bit of a culinary expert, and you are an excellent cook. You know how to balance delicate flavors well and can whip up a mean bowl of soup. |
Over the years I have adapted this to my own tastes in that...
I use a large red onion, the whole green pepper, large can of Roma tomatoes, way more garlic and olive oil (usually in the onion/pepper cooking process...) and have never used cooking sherry (we just didn’t have it in the house so I didn’t care...)
PLUS, a Cuban sister made me some of her black bean soup for me one time with green olives in it (straight from the jar...with the pimentos) WOW...that became a regular addition from that time forward. Plus, when enjoying the finished product...I use large amounts of sour cream and some fresh cut onion on the top!
Enjoy!
Pebbles’ Frijoles Negros (Black Bean Soup)
1 pound black beans
2 tablespoons olive oil
1 whole medium ripe tomato
1 bay leaf
1/2 medium onion
1/2 medium green pepper
1 clove garlic, unpeeled and crushed
1/2 cup olive oil
1/2 medium onion, chopped
1/2 green pepper, chopped
1 garlic clove, minced
1 level teaspoon crushed oregano
1/4 teaspoon cumin
2 tablespoons wine vinegar
1 tablespoon salt
1/2 teaspoon hot sauce
2 tablespoons dry sherry
Wash beans, discard imperfect ones. Place in a deep bowl and cover with water 2 inches above beans. Soak overnight.
Next day, pour beans into a 3to4-quart kettle with same soaking water. If necessary, add more water so that beans will be covered 1 inch above. Add to the beans 2 tablespoons olive oil, whole tomato, bay leaf, 1/2 onion, 1/2 green pepper, crushed garlic clove. Bring to a boil, then lower heat to moderate; cover and cook until beans are tender, about 1 hour. Use only a wooden spoon in stirring.
Remove bay leaf and what is left of the tomato, onion, pepper and garlic. In a skillet, heat oil and saute the chopped onion and green pepper until transparent. Add garlic, crushed oregano, cumin, wine vinegar and salt. Stir to mix well and cook 2 minutes longer, then add to beans. Stir in hot sauce, cover and cook for 30 minutes. Correct seasoning, add sherry. Serve with cooked long grain rice and lemon twist. Place cruets of olive oil, vinegar and hot sauce on table as condiments for those desiring.
Makes about 1 gallon or 8 to 10 servings.
Here is the link to the Orlando sentinel article (1989!) where they published the recipe...I still have the yellowed print copy that I saved somewhere.
Hey there, Connie Lou! (((Hugs))) thanks foorvthe kind words!
Tomato soup is definitely comfort food!
OMG! That just sounds sooo good thanks for sharing! Ave to remember this one to try or let hubby do it. He loves to cook.
| You Are Chicken Noodle Soup |
 You are very loyal, especially to your family. You prefer a low-key life, with lots of time spent at home. You like soup because it's easy, quick, and cheap. You tend to have a favorite soup you stick to. Why change a good thing? |
Hey dere, cutie!
I was chicken noodle too. LOL! I guess being traditional ain’t so bad, huh!
Thanks for playing!
Both of us traditionalists once we pass through the Pearly Gates will be next door neighbors.
I wouldn’t mind that! :)
We’ll see all of our FR friends too.
Won’t that be wonderful if we can FReep from there? :D
Oh YES.
it could happen! :)
Guess I’m gonna have to do it! :)
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