Recipe Report — Black Bean Soup (Jane Brody)
2 years ago
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Soup swap (exchange) recipes
Comments (8)I'll make anything vegetarian. That potato soup would be just fine made with vegetable broth, especially if you made your broth from scratch instead of using store bought (although, I've used store bought frequently, simply because it saves time.) In my head I'm figuring out how to make the stuffed pepper soup vegetarian. I've made stuffed peppers using beans. That would be good. Different from the original recipe, but still good in its own way. Thanks for posting the recipes. I couldn't read the Wedding Soup recipe. Sally...See MoreDebra's Soup Swap 2014
Comments (2)I will report back on the soups on how they freeze. I freeze all kinds of soup all the time and have never had a soup not hold up well. The slimming soup is a soup from Women First magazine. It was an except of a book on soups that help with weight loss. Here is the recipe: 1 3/4 lbs lean ground beef, turkey, or chopped chicken* 1 tsp/ olive oil 1 large onion, peeled, chopped 1 large red, yellow, or green pepper, seeded, chopped 1 large yellow squash, chopped 8 oz mushrooms, chopped 1 tsp. chopped garlic 1 bottle 46 oz reduced sodium tomato or veggie juice 1 can 15 oz pinto, garbanzo, or black beens, rinsed, drained. 1 can 14 oz crushed tomatoes 1 tbs. fresh lime juice 1 tbs. ground cumin 1/8 tsp. cayenne pepper or to taste 1/4 cup each fresh cilantro and parsley leaves, chopped. Cook meat in olive oil until cooked, drain, remove from pot. In same pot cook onions, peppers, squash, mushrooms and garlic 5 min or until tender crisp. Stir in cocktail juice, beans, tomatoes, lime juice, cumin, cayenne, and cooked meat. Add up to 1 cup of water if desired. cover, bring to simmer, do not boil. Let simmer 20 min. Add cilantro parsley, cover, simmer 5 min. Garnish with cheese if desired. Can be stored in refrigerator up to 5 days or frozen. * can use 1 additional can of beans instead of meat Other suggestions to reduce digestive yeast are to double the garlic, add some daikon and eggplant and just cook a little longer. My adjustments are: I use an extra can of beans instead of the meat. I do not use mushrooms as I don't like them. I use only half the amount of cocktail juice and instead use homemade turkey or chicken broth for the other half. I do this as it seems a little to "tomatoey" to me with 46 oz of tomato juice. Also note to read the labels on cooktail or tomato juice. I find the regular juice often has less sodium then the reduced sodium juice. I use lemon or line juice, whatever I have. I do add daikon when I can find it....See MoreISO baked beans recipe
Comments (35)There are still all those ingredients that came from a laboratory. Grandma used to tell me that if it wasn't food 50 years ago, it's not food now. So we still have the added chemical ingredients, which I dislike and avoid whenever I can. As I mentioned, that can of baked beans doesn't have anything in it that I can't pronounce. I love beans. Nearly all beans, any beans. I like them in soup or in burritos, I make a pot of pinto beans and cornbread and that can be a meal for me for a couple of days and I'm happy. I've been known to eat last night's cold baked beans in a sandwich for breakfast, love 'em. Maybe that's it, I love 'em all. I prefer homemade to canned, of course, but I don't find commercially canned beans to be any "mushier" than my homecanned ones. Of course, I come from Michigan, we grow a lot of beans and are the major supplier of dried beans to Europe. 90% of our cranberry beans go to Italy, and I think I eat a good portion of the remaining 10%, LOL. I don't think I've ever met a bean I didn't like except those big, dry and mealy Limas. Cake I can take or leave, even the homemade ones. Like cheesecake, it's OK, but I'm relatively apathetic. Cake mix cake, though, has that metallic flavor and feels like a sponge in my mouth, until it falls apart into those spongy little crumbs. As I've mentioned, Ashley actually likes that texture, Shaun mentioned that she did too, and I don't think that someone else using them indicates a moral deficiency of any kind. Just don't argue that they are cheaper or faster, because they aren't and the savings in time is only a few minutes over making a scratch cake. So, my cake baking will remain relegated to weddings and holidays, Ashley can make Duncan Hines cupcakes if she chooses to and frost them with Nutella. I'll take seconds on the baked beans, any way you can make them, although I prefer them with maple syrup and some nice smoky bacon. Annie...See MoreFavorite Gazpacho or Non-Dairy Blended Vegetable Soup
Comments (31)Thank you for the suggestions! Yes, I will blend the gazpacho-- at other times I would enjoy it chunky but i will need it to be smoothish for the near future. And sorry, no yogurt-- though depending on the recipe, i could just skip it. There have been so many ideas here-- I am surely set. I will likely lean towards the most simple just because I won't be up to much. I am very seriously considering getting a vitamix to assist with easy, simple, healthy options. I have been considering it for many months now-- but balked at the price. Truth is the cost is a drop in the bucket of the cost of the whole process-- and in a few years, I will need the same bone grafts on my bottom jaw bone. I think it's a good investment. I just need to find the time to select a model/price shop. Many thanks to you all--- especially for the well wishes. This surgery is the least of the previous 2. I will be fine and the recovery should be pretty easy. I just want to keep foods fresh and healthy....See More- 2 years agolast modified: 2 years ago
- 2 years ago
- 2 years ago
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