SOUPS

TODAY'S RECIPE Nov.20th

HOMEMADE CONDENSED CREAM OF CHICKEN SOUP
SO EASY!

you will need

2 & 1/2 cups of water

2TBSP chicken soup base

10TBSP white bean flour

Heat soup base and water until boiling.Then whisk in the bean flour 1 Tbsp at a time. cook for 2 more minutes over med heat.When finished pour into blender and blend for 2 minutes. This thickens as it cools and taste and has the same consistency as the real thing out of the can but for a fraction of the price and has the protein provided by the bean flour. I made chicken pot pie tonight using it and it worked perfect.To get this recipe see the chicken category


16 - BEAN SOUP

4 cups 16- Bean soup mix 3-4 cloves minced garlic
5 quarts water 2-3 Tbs. cumin
2 onions 1/8 tsp. cayenne
3-4 diced potatoes 1 Tbs. salt
1 lb. baby carrots or diced carrots 1-2 tsp. Italian seasoning
½ - 1 lb. ground beef 1 tsp. pepper
3-4 Tbs. bouillon (I use chicken)

Brown ground beef and onions in large soup pot. Add remaining ingredients and bring to boil. Reduce heat to simmer and cook about 8-10 hours.

All seasonings are really to your taste. Add your favorites and omit the ones you don’t care for. Be creative, you can hardly mess up beans!



BLACK BEAN SOUP

4 cups dry black beans 1-tsp. oregano 1/8 tsp. cayenne pepper
10-12 cups water 1 Tbs. salt ½ tsp. thyme
2-3 chopped onions 2-3 bay leaves ½ tsp. dry mustard
3-4 cloves garlic, minced 8 peppercorns juice of 1 orange
2 tsp. cumin 8 whole cloves
Olive oil

Wash black beans. Sauté onions and minced garlic in a little olive oil. Combine the beans, water, onions, garlic and other spices in a large soup pot, using a spice ball for the bay leaves, peppercorns, and whole cloves. If desired you may use about a tsp. each of ground pepper and ground cloves instead of whole and put them directly in the water with the other spices. Bring to boil then reduce heat to low and cook until beans are tender, about 6-8 hours, 2-3 hours if you soak the beans overnight before using. You may use a pressure cooker and reduce the cooking time to about 4 hours. When ready to serve squeeze the juice of 1 orange in the soup and add olive oil to taste if desired. Serve with cooked brown rice or cooked barley.
Gayle Carpenter - Canton, GA