Monday, January 5, 2015

Soup Sunday

I'm really liking our church's tradition of Soup Sunday, which happens once a month (see here.)  My favorite part is trying everybody's cooking (this being a UU church, there are tons of vegetarian options; almost every soup had beans!) and then getting some of the recipes.  Though, a lot of them just make the recipe up.  Like my favorite soup this month, a vegetable bean soup with this extra-special something.  Turned out to be lime and molasses.  But she couldn't say how much.  Truly, I can't be sure what else was in it, almost fully pureed as it was.  Bud inhaled the clam chowder; Sis was disappointed there was no chicken noodle--I've promised to make one for next time.  Mama tried a little bit of everything (there are always about 15 crockpots of soup, plus bread and sweets), and agreed that the vegetable bean soup was good.

Mama reminded me that I have a bean soup with lime, from Laurie Colwin, a black bean soup.  So I'll be making that this week.

And maybe adding some molasses!

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Black Bean Soup

This recipe is from a wonderful food essay book by Laurie Colwin, which Andrea and Kerry loaned us.  Yum!


2 cups dried black beans
2-12 oz. cans beef broth
28 oz. can peeled tomatoes, diced
2 cloves garlic, chopped finely
1 onion, minced
2-3 small potatoes, chopped
1 lime

            Soak beans in cold water to cover for one hour and drain them.  Combine in large pot with beef broth and tomatoes.  Add 1 cup of water, garlic, onion, and potatoes.  Cover the pot and simmer for a long time (on a flame tamer, 5 hours).  Stir in the juice of 1 lime.
            You can puree part of the soup in the blender, or all of it, or none, depending on desired texture.  It can also be served hot or cold. 

Laurie Colwin, More Home Cooking

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