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

Soup Sunday

Sunday was our monthly after-service church supper.  Congregants bring soups, breads, and desserts and we all eat lunch together, dozens of crockpots groaning on the plastic tables  It being a Unitarian Universalist church, there were 6+ lentil soups and a few curries and other vegetarian soups.  Sis and Buds managed to find a chicken and rice one.  We hadn't brought a soup to share, not sure if we were staying, but we will next time.  The kids begged me to bring my own chicken noodle soup.  I bet.

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Pumpkin, Corn, and Bean Soup
1 teaspoon cumin seeds
1 teaspoon oregano
4 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 inch piece cinnamon stick
3 cloves
1/2 tablespoon paprika
salt
2 cups stock or bean broth
1 lb fresh or canned tomatoes, chopped
3 cups cubed pumpkin, or any squash (I'm betting you can use sweet potatoes, too)
1 1/2 cups corn kernels
1 cup cooked pinto beans
2 serrano chiles, seeded and finely chopped
cilantro or parsley, chopped, optional

Saute cumin seeds in oil until fragrant; add oregano for a few seconds.  Grind in spice mill.

Heat oil on high and saute onions briskly for 1 minute.  Lower temperature and add garlic, cumin/oregano, cinnamon, cloves, and paprika, plus 1 teaspoon salt.  Stir to combine.  Add 1/2 cup of stock and cook onion mixture until tender.  Add tomatoes and cook 5 more minutes.  Add pumpkin along with 1 cup of stock.  When pumpkin is softer but still firm, add corn, beans, and chiles, plus more stock.  Cook until pumpkin is done.  Adjust seasoning and serve.

recipe from church congregant.