This recipe originally appeared in the New York Times. Seems too simple to be this delicious but it is a wonderful marriage of flavors. Red Wine Pinto Beans with Smoky Bacon Ingredients: 1/2# smoky bacon, diced 1 large onion, peeled and diced 2 celery stalks, diced 2 medium carrots, peeled and diced 4 garlic cloves, minced 1 large sprigs rosemary 1# dried pinto beans, soaked overnight 1 T. coarse kosher salt 2 c. dry red wine Optional toppings: olive oil, coarsely grated Parmesan, black pepper or red pepper flakes In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. (I like to remove the crisp bacon and add it back at the end). Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegies are tender, 5-7 minutes. Drain beans and add to pot along with 1 T. salt. Pour in enough water to just cover the beans (about 7-8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 mins - 1 hour. Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20-30 mins. Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10-20 mins. longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.

gardnpondr, very smart of you to ask for other opinions on this soup - the flour and butter in this recipe should alert to it not being tested or approved for safety. Sadly, there are lots of examples to be found online that could mislead someone not familiar with food safety guidelines - please don't use sources such as this one. The author doesn't likely know how careless, but the density of the vegetable beef and chicken-corn soups on this site look frightening to me! With my food processor and a couple of large skillets to brown, I could throw this burger soup together in 30 minutes anyway, freeze it if I wanted (and its high fat, high salt if thats important to you)...but I'd never can it. Searching 'canned cheeseburger soup' brings up several hits leading to this entry: Here is a link that might be useful: blogged canned soup recipe

If you have a good fish market near you, I would ask them about availability of getting a cod or haddock that has been just gutted (or headed and gutted) rather than filleted. That would give you the racks to prepare the fish stock. I found another copy of this recipe whre it says you can use the bones from sole, flounder, halibut and/or turbot. Would any of those be easier for you to come by instead of cod or haddock? Also, if you have pollack available, definitely consider it for chowder. It is a wonderfully mild white fish. I guess if you really cant get the stuff for fish stock, then I would try the shrimp stock or combination of shrimp stock and clam juice. I did find Jasper White's Rich Fish stock recipe on the Food & Wine site..... Rich Fish Stock MAKES ABOUT 2 QUARTS ingredients 2 tablespoons unsalted butter 4 medium celery ribs, thinly sliced crosswise 2 medium onions, thinly sliced crosswise 2 medium carrots, thinly sliced crosswise 2 bay leaves 6 to 8 thyme sprigs 1/4 cup coarsely chopped flat-leaf parsley 2 tablespoons whole black peppercorns 4 pounds nonoily fish bones, heads and trimmings, rinsed well 1/4 cup dry white wine 6 cups very hot tap water Sea salt directions Melt the butter in a large saucepan. Add the celery, onions, carrots, bay leaves, thyme, parsley and peppercorns to the saucepan and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the fish bones, heads and trimmings and the wine. Cover and cook, stirring once, until the bones turn completely white, about 15 minutes. Add the hot water, stir gently and bring to a simmer over high heat. Reduce the heat to low and simmer gently for 10 minutes. Remove from the heat, stir once and let stand for 10 minutes. Strain the stock through a fine sieve. Season lightly with salt and let cool, then refrigerate. MAKE AHEAD The stock can be refrigerated for up to 3 days or frozen in an airtight container for 1 month. Recipe by Jasper White From Simple Seafood : recipes from Jasper White This recipe originally appeared in July, 2000.

As a long time lurker who has probably only posted twice, I hope I can help since I happened to have saved this recipe (I hope it's the right one). I made these - using the dill weed - and we loved it. posted by gardengrl on 2/5/09: Awesome Clam Chowder 6-7 pieces bacon, cut into small pieces 1 medium onion, chopped 2 (5 ounce) cans baby clams, with juice reserved 1 bottle clam juice 5 potatoes, peeled and cubed into 2" chunks 2 (10 1/2 ounce) cans cream of celery soup 1 cup heavy cream 1 cup milk 1 1/2 tablespoons butter 1 teaspoon dried dill weed (if you don't have dill weed, use thyme) 1 teaspoon pepper Salt to taste Add bacon to dutch oven and cook on medium heat until crispy. Add onion and cook until translucent. Add clam juice from both cans of clams plus bottle of clam juice. Add potatoes, bring to a simmer, and cover until potatoes are fork tender (about 15-20 minutes). Stir occasionally so potatoes won't stick. Add clams, soup, cream, milk, dill weed and stir together. Add butter and let melt into the chowder, then add pepper. Simmer for about 30-45 minutes or until thickened. Stir occasionally and add salt to taste.