Good soup is a delight! I make soup a lot in winter and when we did soup day at work mine was always popular :-) Sounds like your instincts were excellent putting this one together :-D

I made a BLT

Sounds great! I’m always up for good soup!👍🏻

I forget to mention there's a torn up hand of semi-dry ginger—probably the most important for flavor—definitely the most important not to bite into. I had some as “beans” for first meal. The soupiness had steamed out some while cooling, and I didn't feel like adding water back for my bowl.

Those beans look tasty in that (very pretty!) bowl.

Oooohhhh......THAT looks really good! Your beans look perfect, not too soft, not too firm. And...the bowl is very pretty!

I made another Taco in a Bundt pan, just finished it up last night.

Thanks! The beans are really good! I love myacoba beans--they're probably my favorite-- but these were neglected as I was trying interesting beans from Rancho Gordo. In this case, I think the extra boil before adding the soup part was key to getting the texture right. Now they're firm but creamy. :)

The bowl is one of the variety patterned bowls I got last December, which are so perfect for soup. The shape is probably more rice, but I eat more soup now because I have them. I also got a few similar white ones that are a little rounder and hold a couple ounces more, for larger things like pasta in soup (as opposed to soup with pasta). I'll just go scrounge for a solitary meal, and think, "Oh! There's soup!," and zap a bowl. Perhaps with some (cooked) sausage, or cheese, maybe a handful of spinach, and a bit of spice for variety. All because I now have the right size, shape and utility of (pretty) bowls!

plllog, I think I might recall your post about the bowls. Weren’t they different patterns? So nice!

The bowls and the soup look terrific. Ironically, I just made some soup with some broth I made last night (no beans, though).

So many good soups for year round. Some seem better for summer, but people enjoy lots of warm/hot foods in summer...and drink hot coffee or tea.

Yumm !

This is the thread with the bowls (from Amazon) all diiferent patterns, half blue background outside and white inside, half vice versa: https://www.gardenweb.com/discussions/6524055/did-you-get-any-kitchen-cooking-presents#n=11

Gooster, what kind of soup, or maybe flavor is the better word since we know it's brothy?, did you make?

Re weather, I have made good cold asparagus soup, and cucumber, as well as a couple fruit soups, and they're fine as appetizers, but I really don't like a cold soup for a main. Well, except gazpacho, which I guess is technically soup. I should make some gazpacho. I have a plethora of heirloom tomatoes. Oh! And I have some frozen bread which might be perfect. Assuming the tomatoes last until I have time, which is Wednesday at the soonest. The secret is light olive oil and only a drizzle of EVOO.

Ugh, it's too hot for soup. That's the last thing I'd want in this intensely hot, high humidity days. Maybe a cold soup like a cold cucumber bisque or something, but even that seems too heavy.

Ah, but while it's warm here, it's not supposed to get hot today (though other parts of the region may). The a/c hasn't come on, and probably won't. And while the humidity is over 60%, it's not by much. Our evenings are normal--this time of year, that means cool and dank. I understand about the Midwest, but some of us want soup. 😉

“I should make some gazpacho.”

Good stuff!👍🏻

I was mistaken. It got a little bit warmer and a little bit more humid. Nothing to match Michigan, but I was meeting just one cousin where there weren't stairs, and no a/c. It's always warmer there, too. Last night, she said she wanted beans. Today, when she was contemplating the big fan on the little fridge in front of the windows and when I mentioned the beans she said, "No, I don't want beans." :) No biggie. I didn't do anything special, just toted the container.

I did not cook shrimp.

I bought them cooked and mostly cleaned at the sea counter at the smaller branch of the semi-snooty store. It was not cooked on site. It was not bulk from a central commissary. It was out of the same package as they sell in the freezer case, just thawed! They're fine, but a disappointment. They have better at the major chain store. But good enough for salad. I de-tailed and spot cleaned, and cut the shrimp last night, because it's always a bother and I was late getting the bread in the oven, anyway.

So the salad is shrimp, scallion, celery inc. one center stalk with leaves, mini-peppers, a Persian cucumber, fresh peas out of the pod, a large radish, blueberries, mini-corn, mint leaves, a little pepper with alliums, prepared mustard and mayo. The avocado was sitting there on the cutting board, but I forgot and saw it after packing the cooler-tote, so I did the dice in the shell of the skin when I got there for add your owns. And sliced up a couple nice heirloom tomatoes. The bread is another peach and pickle loaf with citrus pepper and marsala wine. Champagne grapes for dessert.