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Muffins and Mayhem, Recipes for a Happy (if disorderly) Life
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Dear Reader,
"Very good! Bob and I made it on November 18, 2007."
Every time my husband and I try a new recipe, I make a note on the cookbook page, whether we liked it or not. I'd forgotten about the Beef and Bean soup we made in 2007, so I was delighted to discover my note when I was looking through my old cookbook last weekend.
August is the hot and humid month here in Florida, but it's also the perfect time to make soup. Cook a pot of soup, and it keeps in the refrigerator all week long, which means less cooking in the hot weather. My "Very good" note didn't lie. In fact after tasting the soup again, I should have written, "Outstanding! Loved it, loved it, loved it!" I think you will, too. Let me know if you try it.
Beef & Bean Soup
Serves 4, (big servings) I double it
2 tablespoons vegetable oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 red bell pepper (or orange), seeded and sliced
2 carrots, sliced
14 oz can black-eyed peas
1 cup fresh ground beef
1 teaspoon each: ground cumin, chili powder, paprika
1/4 head of cabbage, sliced
8 oz tomatoes, peeled and chopped (I buy the canned)
2-1/2 cups beef stock Salt and pepper to taste
Heat the oil over medium heat (use a large Dutch oven or other good-sized soup pan). Add the onion and garlic and cook, stirring frequently for 5 minutes or until softened. Add the bell pepper and carrots and cook for another 5 minutes.
Meanwhile, drain the peas--reserving the liquid from the can. Place only 2/3 of the peas in a food processor or blender, with the pea liquid and process until smooth. (Keep the other 1/3 of the peas in a separate dish to use later.)
Add the ground beef to the pan and cook, stirring constantly, to break up any lumps, until well browned. Add the spices and cook, stirring for 2 minutes. Add the cabbage, tomatoes, beef stock, pureed peas and season to taste with salt and pepper. Bring to a boil, then reduce the heat, cover, and let simmer for 15 minutes or until the vegetables are tender.
Stir in the remaining peas, cover and simmer for an additional 5 to 10 minutes. The soup is ready...Enjoy!
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
Suzanne@DearReader.com
www.muffinsandmayhem.com
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