Dear Reader,
When I shared my Stone Soup recipe with readers, several people shared one of their absolute favorite soup recipes with me.
"Suzanne, I made the Stuffed Green Pepper soup from book club reader Marcia G., that you posted last week. It was delicious and it's now my new favorite soup. Please pass my thanks along to Marcia." -- Amy B., Library Assistant/ILL Coordinator, Baker Free Library
So if you're looking for a new soup recipe, I highly recommend trying one of these favorites sent in by readers, click here.
'Where is that recipe?' Sometimes it can be a real problem for me. The other day I made a new brownie recipe and everyone who ate a brownie raved about how good it was. I agree! It was the best, absolute best tasting brownie I've ever made. But what the heck did I do with the recipe? I was going to make them again today, but I can't remember where I found the recipe. I'm pretty sure it's in one of my old cookbooks, so I started thumbing through the first few pages of each book, because that's where I write down "winners" with the page number and the date I made it, of recipes I like, so they're easy to find.
Well, the frustrating news is I still haven't found the brownie recipe, but I did find this 'note-to-self' in one of my cookbooks: "Beef and Bean soup Page 48. Very good! Bob and I made it, November 2007." So instead of brownies, I made the soup. 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. (And if I ever find that brownie recipe again, I'll share that, too!)
Beef and 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
[email protected]
This month's Penguin Classics book is The Sun Also Rises, by Ernest Hemingway. I have a copy of the book to share with a lucky reader, so start reading and enter for your chance to win.
Comments