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Archive for the ‘Soups’ Category

Bone Warming Bean Soup

Yes, Bean Soup – No meat allowed!

Printable Recipe

That is my big dipper spoon in the right corner – just in case you are wondering what that black object is.

A friend of mine shared this recipe with me.

I loved the simplicity, smokiness and depth of flavor that defines this soup.

I loved it so much, that I’m making it for my “meat and taters” man.  My husband thinks he has to have meat in everything he eats.

That is why I’m here (my purpose in life, I suppose) … to show him that he ‘don’t need no dad-gum meat in every meal.’

By the way… he loved it!  It satisfies the soul on a cold winters night.

This is a quick ‘canned’ soup.’  So, all you canned soup snobs – go soak yer beans and get ready!

Ingredients

  • 3 cans (15-1/2 oz. each) great northern beans, rinsed and drained
  • 4 cups water
  • 2 cans (15-1/2 oz) Garbanzo Beans, rinsed and drained
  • A handful of frozen shoe peg corn ( about a cup)
  • 1 can (15 oz) Petite Diced Tomatoes
  • 1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted
  • 1 can (10 ounces) mild Rotel, undrained
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 tablespoon dried cilantro flakes
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon ground cumin
  • 2 bay leaves

Add in suggestions: frozen diced carrots.

Put all ingredients in a slow cooker. Cook on high 3 to 4 hours.

Serve with what else?  Cornbread!

Note:  I had a heck of a time finding the  Bean & Bacon Soup.  If you can’t find it.  I would suggest adding another small can of beans and some liquid smoke – to taste.  The smokey flavor really makes this soup.

Salt & Pepper to your taste.

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Chicken & Dumplings

Chicken & Dumplings

 

 

 

 

 

 

 

 

 

 

Nothing says comfort like good old Chicken & Dumplings.  Now that the seasons are changing and cooler weather is approaching – I’m thinking soups, chili and comfort foods.

So, today it’s …

Chicken & Dumplings

  • 1 pound boneless chicken breasts
  • 48 oz. chicken broth, or chicken stock
  • 1/4 tsp. poultry seasoning
  • 1/4 tsp. thyme
  • 1 Tbs. parsley
  • 1 stalk celery, chopped
  • 1 cup frozen peas & carrots
  • salt & pepper to taste

For the Dumplings

  • 1-1/2 cup self-rising flour
  • 1/4 cup butter, or margarine
  • 1/2 cup buttermilk

Put chicken into a large pot – add broth.   Boil chicken until done.  Remove from pan & shred.  Strain broth and return to pan .  Put shredded chicken back in pan.  Add poultry seasoning, thyme, parsley, celery and peas and carrots.  Salt & Pepper to taste.  Bring to a boil over medium heat.

Meanwhile, prepare the dumplings. In a large bowl, add flour and cut in butter with a fork, add milk.  Knead and form into a ball.  Sprinkle with flour and roll out dough.  With a knife or pizza cutter, cut dough into small strips.  Don’t worry about irregular shapes, they’ll cook up just fine.   Drop dumplings one at a time into boiling soup. Simmer for 20 minutes or until dumplings are done and not doughy.

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