SOUP RECIPE - 641
COUNTRY
BEAN
SOUP
1 lb. mixed beans for soup, USE ANY
COMBINATION OF:
kidney, pea, black, yellow eye, etc.
1 lg. onion
1 (28 oz.) can tomatoes, cut OR
1 lg. can tomato puree
1 clove garlic
1/2 c. chopped celery
2 carrots, chopped
1 tsp. chili powder
Salt and pepper
Wash beans thoroughly, cover with water and soak overnight in a large covered kettle.
Next day, drain and add 2 quarts water, 2 cups diced smoked sausage or
1 large ham bone.
Cover and simmer 2 to 3 hours, then add:
onion, tomatoes or puree, garlic, celery and carrots.
Add chili powder, salt and pepper.
Simmer
45 more minutes.
Serve with cornbread.
The flavor improves with age.
SOUP RECIPE - 642
SOPA
DE
LIMON
6 corn tortillas, cut in wedges
1 chicken breast, boned & skinned
2 onions
1 quartered, 1 chopped
2 cloves garlic, chopped
6 c. chicken broth
4 peppercorns
1/2 tsp. thyme leaves
1 tbsp. olive oil
2 green chilies, chopped
Juice & zest of 1 lemon
1 tbsp. grapefruit zest Cilantro leaves for garnish Tomato
1.
Spread tortilla wedges in a single layer on a baking sheet, then air dry,
in a 200 degree oven for about 20 minutes, turning once.
2.
Meanwhile, in a soup pot, combine chicken breast, broth, garlic, quartered onion, peppercorns
and thyme.
Raise to a boil, then reduce heat and simmer 20 minutes.
3.
Lift chicken from broth and shred with 2 forks.
Strain broth and reserve.
4.
In
soup pot, heat olive oil, then saute chopped onion and chilies over medium heat
until onion is soft.
Add tomato and saute about 5 minutes, stirring all the while.
5.
Pour broth back into soup pot, salt to taste and raise to a boil. Add lemon juice and zest and grapefruit zest.
Simmer 20 minutes or so.
6. Ladle soup over tortilla wedges in serving bowls and garnish.
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