Guest guest Posted June 30, 2006 Report Share Posted June 30, 2006 Here is my favorite bean soup recipe. It is very popular when I take it to soup suppers. Many bachelor guys have asked for the recipe, and some even make it themselves when they get the recipe. It is really easy. The blending part at the end is important for a really nice texture, thought it tastes the same if you don't blend it. I love it with lots of cilantro, much more then it calls for. Enjoy, Barbara Black Bean Soup Adapted from Moosewood Restaurant Cooks At Home 1 1/2 cups finally chopped onions 3 garlic cloves, minced or pressed 1/4 teaspoon cayenne 2 Tablespoons vegetable oil 1 teaspoon ground cumin 3 cups undrained canned tomatoes (28 oz can) 4 cups undrained cooked black beans (two 16 oz cans, I like to add 3 cans) 1/4 cup chopped fresh cilantro In a soup pot, saute the onions, garlic and cayenne in the oil for about 5 minutes, stirring frequently, until the onions are translucent. Add cumin, the juice from the tomatoes. Break up the tomatoes by squeezing them into the soup pot, or chop them coarsely right in the can and add them to the pot. Cover and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the black beans and their liquid, and continue to simmer, stirring occasionally to prevent sticking. Cook for 5 to 10 minutes longer, until the onions are tender. Stir in the cilantro and remove the soup from the heat. Puree half of the soup in a blender or food processor and return it to the pot. If the soup is too thick, add some water or tomato juice. Reheat gently. On Jun 29, 2006, at 3:25 PM, Tamara S. Packer wrote: > Like many of you, I'm vegan, GF, and soy-free right now. Soy was such a > huge part of my diet before cutting it out that I'm now scrambling for > recipes. I'm trying out like 5 new recipes a week to see if I can > find a > few keepers here and there. But so many of them are so-so. I can get > them > down fine once but they're not good enough to serve company or to > bother > making again unless I'm just plain lazy or desperate. But each of us > must > have one really great bean recipe out there. Or at least your family's > favorite even if it doesn't knock your socks off. Or maybe you have a > few > that you think are pretty darn good. Wanna share? Share the recipe(s) > you > have that is/are most likely to win over people who claim they don't > like > beans... Any bean will do, be it black bean, kidney, garbanzo, etc. > > Thanks! > -Tamara > > Do you have a creative-sentitive child? Come join our , " Parenting Dreamer Children " , at ParentingDreamers/. More information about dreamers can be found at http://dreamerresources.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2006 Report Share Posted June 30, 2006 At 03:25 PM 6/29/2006, you wrote: > Share the recipe(s) you >have that is/are most likely to win over people who claim they don't like >beans... Any bean will do, be it black bean, kidney, garbanzo, etc. > >Thanks! >-Tamara I like soups. These work for me. Bean Soup 1/2 cup diced celery 1/2 cup diced onions 2 (19 ounce) cans mixed white and colored beans (or fresh soaked) 2 (28 ounce) cans diced tomatoes 1/4 cup tomato paste 1 tablespoons oil 1 teaspoons chili powder 1 teaspoons dried basil 1 teaspoons dried oregano 1 teaspoons salt 1/2 teaspoon pepper 1. Saute onions and celery in oil in a large pot. 2. Add beans, including liquid. Add rest of ingredients and stir in 3 cups of hot water. Bring to a boil, reduce heat and simmer for 1 hour. -------------------- Chickpea and Pasta Soup 1 tablespoon olive oil 7 cloves garlic, minced 2 tablespoons chopped fresh rosemary 2 cups crushed tomatoes 2 cups veg'n broth 1 cup cooked chickpeas 1 cup cooked elbow macaroni salt and pepper to taste Directions 1 In a large pot over medium heat, combine the oil and garlic and saute for 3 minutes. Stir in the rosemary and saute for 2 more minutes. Add the tomatoes and simmer for 15 minutes. 2 Add the broth and chickpeas and simmer for an additional 10 minutes. Finally, add the macaroni and allow to heat through completely, about 5 more minutes. Season with salt and pepper to taste and serve. -------------------- Lentil and rice soup 5 cups chicken broth (obviously do this with veg'n broth) 1 1/2 cups lentils, picked over and rinsed 1 cup brown rice a 32- to 35-ounce can tomatoes, drained, reserving the juice, and chopped 3 carrots, halved lengthwise and cut crosswise into 1/4-inch pieces 1 onion, chopped 1 stalk of celery, chopped 3 garlic cloves, minced 1/2 teaspoon crumbled dried basil 1/2 teaspoon crumbled dried orégano 1/4 teaspoon crumbled dried thyme 1 bay leaf 1/2 cup minced fresh parsley leaves 2 tablespoons cider vinegar, or to taste In a heavy kettle combine the broth, 3 cups water, the lentils, the rice, the tomatoes with the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the orégano, the thyme, and the bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water. Makes about 14 cups, serving 6 to 8. ----------------- Corn and Potato Chowder Ingredients: 1 teaspoon safflower oil 2 teaspoons dry sherry, or water 1-1/4 cups onion, finely chopped 1 cup carrot, thinly sliced Two celery stalks, thinly sliced One bay leaf 2 cups red potatoes, cubed 1 cup vegetable stock 1 cup skim milk (I use Tayo - but there are any number of milk substitutes) 1 cup fresh or frozen corn Cayenne to taste Directions: In a large, heavy saucepan, heat oil and sherry or water until bubbling. Add onion and sauté five minutes, stirring frequently to prevent browning.(If mixture appears dry, add 1 to 2-tablespoons water.) Add carrot, celery, bay leaf, potatoes and stock. Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes, or until potato is tender. Add milk and corn and simmer three minutes, or until corn is tender. Discard bay leaf. Puree 1-cup soup in a blender, then return to the pot. Season with cayenne. Recipe makes four servings. ------------- If you're not into soups, you can mix black eyed peas with sauted garlic mushrooms and a bit of lemon juice, and that makes a lovely dish. I really like that. Or heat up some olive oil, add some crushed garlic and have it slightly brown. Then add some just barely cooked green beans and saute a couple of minutes. Remove them from the heat and add some toasted almond slices. Very very yummy. HTH! Shannon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2006 Report Share Posted June 30, 2006 Hi all, Recently I have been obsessed with Mexicanesque food - probably because I recently moved and miss my favorite Mexican restaurant where they made me sopes with refried beans and cactus. To fill this void I have come to rely on pre-made polenta topped with refried beans (Amy's makes a few great variations), chopped roasted red pepper, avocado, salsa and perhaps a bit of feta 'cheese'. Throw it in the toaster oven on high untill it is nicely browned/as hot as you like it and enjoy. This makes a yummy, filling and quick meal that can be as varied as whatever you have on hand. - J , " Tamara S. Packer " <Tamara.Packer wrote: > > Like many of you, I'm vegan, GF, and soy-free right now. Soy was such a > huge part of my diet before cutting it out that I'm now scrambling for > recipes. I'm trying out like 5 new recipes a week to see if I can find a > few keepers here and there. But so many of them are so-so. I can get them > down fine once but they're not good enough to serve company or to bother > making again unless I'm just plain lazy or desperate. But each of us must > have one really great bean recipe out there. Or at least your family's > favorite even if it doesn't knock your socks off. Or maybe you have a few > that you think are pretty darn good. Wanna share? Share the recipe(s) you > have that is/are most likely to win over people who claim they don't like > beans... Any bean will do, be it black bean, kidney, garbanzo, etc. > > Thanks! > -Tamara > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2006 Report Share Posted July 1, 2006 This is one of our favourites. I find it takes a little longer to cook than the recipe states (around 7 hours). Instead of adding cooked rice at the end, I add 1/2 cup of brown rice at the begining. I use water and bouillon cubes in place of the canned broth. We often have enough for 2 nights, and on the 2nd night I usually add some cooked pasta. Lovely served with some warm olive rolls. Kim Crock Pot Minestrone Source: Internet 1 medium onion, chopped 2 medium carrots, thinly sliced 2 stalks celery, cut into 1/2 " (1.25 cm) pieces 1 red bell pepper (capsicum), seeded, cut into 1/2 " (1.25 cm) pieces 1 medium zucchini, scrubbed, sliced into 1/2 " (1.25 cm)rounds 2 cloves garlic, minced two 14 1/2 oz (410 g) cans vegetable broth one 28 oz (800 g) can crushed tomatoes two 15 1/2 oz (440 g) cans kidney beans, drained 2 tsp dried marjoram 1/4 tsp coarsely ground black pepper (optional) 1 1/2 cups cooked rice Add all ingredients except rice to crock pot. Cover and cook on low 8 to 10 hours (high 4 to 5 hours). Add cooked rice and stir to combine. 8 servings. , " Tamara S. Packer " <Tamara.Packer wrote: > > Like many of you, I'm vegan, GF, and soy-free right now. Soy was such a > huge part of my diet before cutting it out that I'm now scrambling for > recipes. I'm trying out like 5 new recipes a week to see if I can find a > few keepers here and there. But so many of them are so-so. I can get them > down fine once but they're not good enough to serve company or to bother > making again unless I'm just plain lazy or desperate. But each of us must > have one really great bean recipe out there. Or at least your family's > favorite even if it doesn't knock your socks off. Or maybe you have a few > that you think are pretty darn good. Wanna share? Share the recipe(s) you > have that is/are most likely to win over people who claim they don't like > beans... Any bean will do, be it black bean, kidney, garbanzo, etc. > > Thanks! > -Tamara > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2006 Report Share Posted July 4, 2006 Thanks for the idea, Jess. What is feta 'cheese'? Is it something you make or buy? Do you know if it's soy-free? Your polenta recipe sounds nice and easy! Thanks, Tamara At 02:52 PM 6/30/2006, you wrote: >Hi all, >Recently I have been obsessed with Mexicanesque food - probably because I >recently >moved and miss my favorite Mexican restaurant where they made me sopes >with refried >beans and cactus. To fill this void I have come to rely on pre-made >polenta topped with >refried beans (Amy's makes a few great variations), chopped roasted red >pepper, avocado, >salsa and perhaps a bit of feta 'cheese'. Throw it in the toaster oven on >high untill it is >nicely browned/as hot as you like it and enjoy. This makes a yummy, >filling and quick >meal that can be as varied as whatever you have on hand. >- J > >--- In ><%40>@grou\ ps.com, > " Tamara S. Packer " ><Tamara.Packer wrote: > > > > Like many of you, I'm vegan, GF, and soy-free right now. Soy was such a > > huge part of my diet before cutting it out that I'm now scrambling for > > recipes. I'm trying out like 5 new recipes a week to see if I can find a > > few keepers here and there. But so many of them are so-so. I can get them > > down fine once but they're not good enough to serve company or to bother > > making again unless I'm just plain lazy or desperate. But each of us must > > have one really great bean recipe out there. Or at least your family's > > favorite even if it doesn't knock your socks off. Or maybe you have a few > > that you think are pretty darn good. Wanna share? Share the recipe(s) you > > have that is/are most likely to win over people who claim they don't like > > beans... Any bean will do, be it black bean, kidney, garbanzo, etc. > > > > Thanks! > > -Tamara > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2006 Report Share Posted July 5, 2006 As I am not vegan, I usually will use feta. Sometimes I may also use organic pressed cottage cheese with a bit of pepper. However, I am pretty sure that I have seen some fake feta cheeses at health food stores (though likely soy based as most immitation cheeses are) and there is a fake feta recipe in the files posted that does not seem too complicated. Hope this helps! Jess , " Tamara S. Packer " <Tamara.Packer wrote: > > Thanks for the idea, Jess. What is feta 'cheese'? Is it something you > make or buy? Do you know if it's soy-free? Your polenta recipe sounds > nice and easy! > > Thanks, > Tamara > > > At 02:52 PM 6/30/2006, you wrote: > > >Hi all, > >Recently I have been obsessed with Mexicanesque food - probably because I > >recently > >moved and miss my favorite Mexican restaurant where they made me sopes > >with refried > >beans and cactus. To fill this void I have come to rely on pre-made > >polenta topped with > >refried beans (Amy's makes a few great variations), chopped roasted red > >pepper, avocado, > >salsa and perhaps a bit of feta 'cheese'. Throw it in the toaster oven on > >high untill it is > >nicely browned/as hot as you like it and enjoy. This makes a yummy, > >filling and quick > >meal that can be as varied as whatever you have on hand. > >- J > > > >--- In > ><%40>Vegan-and-Gluten- Free , > > " Tamara S. Packer " > ><Tamara.Packer@> wrote: > > > > > > Like many of you, I'm vegan, GF, and soy-free right now. Soy was such a > > > huge part of my diet before cutting it out that I'm now scrambling for > > > recipes. I'm trying out like 5 new recipes a week to see if I can find a > > > few keepers here and there. But so many of them are so-so. I can get them > > > down fine once but they're not good enough to serve company or to bother > > > making again unless I'm just plain lazy or desperate. But each of us must > > > have one really great bean recipe out there. Or at least your family's > > > favorite even if it doesn't knock your socks off. Or maybe you have a few > > > that you think are pretty darn good. Wanna share? Share the recipe(s) you > > > have that is/are most likely to win over people who claim they don't like > > > beans... Any bean will do, be it black bean, kidney, garbanzo, etc. > > > > > > Thanks! > > > -Tamara > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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