BLACK BEAN SOUP

1 lb. dried black beans

1 1/2 t. salt

2 t. cumin

1 T. crushed garlic

1/4 c. olive oil

1 t. dried orEgano or 2 t. fresh

1/2 med. green pepper chopped very fine

1 med onion chopped very fine

2 bay leaves

Wash beans and add 2 1/2 quarts water. Soak several hours or overnight.  Bring to boil in water soaked in. Add balance of ingredients  and simmer covered for three hours. Remove bay leaves.  If you like a thicker soup, remove lid and boil to reduce liquid.  Serve with white or brown rice.  We like chopped onion sprinkle over the serving bowl.

This is my version of the famous senate bean soup which has been served in the senate restaurant every day for over 100 years.

2 lbs dried navy beans

4 qts. water

1 boneless ham steak cubed (6 or 7 ozs.)

1/4 c. butter

2 med. onions coarsly chopped

2 med carrots very finely chopped (food processor)

salt and pepper

1/4  cup fresh parsley leaves chopped

Rinse the beans in very hot water.  Place in large stock pot along with the water and bring to a boil.  Reduce heat and simmer for 3 hours.  Chop onion and carrots and saute in the butter until onions are translucent.  Add to the pot.  Cube the ham and add to the pot.  After three hours, remove two cups of bean mixture and puree in food processor.  Return to pot and season well with salt and pepper.  Garnish with parsley and serve.

You can use varying amounts of these ingredients with good success.  Start with marrow bones with a little meat on them.  Drizzle over bones tomato paste.  Bake for several hours.  Transfer bones to a large kettle.  Pour fat off pan where bones were cooked and add water to de-glaze.  Pour over bones along with several carrots, several stalks of celery and two or three onions.  Add water to barely cover and simmer until vegetables are well done.  Strain.  Discard vegetables and bones and add salt and pepper to taste to the broth.  Use for vegetable soup, gravy, or meat sauce.

3 cloves garlic
2 T. vegetable oil
4 lbs. ground round steak
6 lg. onions
4 lg. green peppers
3 1 lb. cans tomatoes
2 6 oz. cans tomato paste
4 1 lb. cans drained red kidney beans
¼ c. chili powder
1 t. white vinegar
3 dashes cayenne pepper
3 whole cloves
1 bay leaf
salt and pepper to taste

Cook garlic in oil until golden.  Crumble ground round and cook ten minutes.  Pour off some fat and drippings into another skillet and cook sliced onions and peppers until tender. Add to cooked meat with tomatoes, kidney beans, tomato paste, chili powder vinegar and seasonings.  Cover and cook over low heat 1 hour or longer.  If too dry, add additional tomatoes.  Serve with rice.  (Freezes well)

2 c. potatoes cut fine

¼ c. butter

½ c. sliced celery

¼ c. flour

¼ c. chopped onion

2 c. milk

2 c. sliced carrots

1 c. Parmesan cheese

¼ tea pepper

1  can whole kernel  corn

1  can cream style corn

1 c. water

Boil vegetables in water until tender.  In separate pan make cream sauce of butter, flour, and milk.  Add to vegetables.  Add corn and bring to a boil. If you prefer a thinner soup add milk or water at this time.   Add cheese and heat but do not boil.  Serve with additional cheese.

2 cups 15 Bean mixture
2 lbs. ham diced
2 qts. water
1 lg. onion chopped
2 cloves garlic mashed
½ tea. salt
½ tea. black pepper
1 16 oz. can tomatoes with green chilies un-drained
1 10 oz. can tomatoes
4 carrots sliced
2 ribs celery

Rinse beans, then soak over night in 2 qts water.  Drain and return to pot with 2 qts water.  Add half the ham, plus the onion, garlic, salt and pepper.  Bring to a boil then reduce heat, cover and simmer 2 to 2 ½ hours or until beans are tender.  Add remaining ingredients and simmer an additional 30 minutes.  (You may use less ham or omit the ham if you wish a lighter soup.)

1 T. extra virgin olive oil
Coarse salt and pepper
2 4-6 inch sprigs rosemary
2 15 oz. cans cannelloni beans
3 sprigs fresh thyme
1 can diced tomatoes
2 dried bay leaves
2 quarts chicken broth
3 med. onions, chopped
1 ½ cups ditalini
3 small carrots
Grated parmigiano or Romano, for the table
3 ribs celery
4 lg. cloves garlic

Heat oil and add herb stems, bay leaf, chopped vegetables and garlic.  Season with salt and pepper and cook partially.  Add beans, tomatoes and stock to pot and simmer for at least an hour.  Add pasta and cook for another ten minutes.  Remove herb stems and bay leaf.  Serve with grated cheese and crusty bread.

Wash a 20 oz. pkg of 15 bean soup mixture.  Cover with water add 2 T. salt and soak overnight.  Drain and add 2 qts. water.  Add Ring of smoked sausage, chopped.  Bring to a boil.  Simmer slowly 2 ½ to 3 hours. Add 1 lg. chopped onion, 1 large can tomatoes and 1 tea. chili power, juice of  l  lemon, 1 clove minced garlic and salt and pepper to taste.  Simmer another 30 minutes.

8 large tomatoes
1 32 oz. bottle vegetable juice
2 cucumbers
½ c. red wine vinegar
1 large green pepper
1 T. lemon rind
1 large yellow pepper
¼ c. lemon juice
1 small purple onion
2 t. salt
1 jalapeño pepper, seeded
1 t. paprika
1 lg. clove garlic
2 to 3 t. hot sauce

PEEL tomatoes and cucumbers.  Cut tomatoes, cucumbers, bell peppers and onion into quarters.  Remove and discard cucumber and bell pepper seeds.

PROCESS vegetables, jalapeno pepper and garlic in a blender or food processor until almost smooth, stopping to scrape down sides.  Transfer  mixture to a large bowl and stir in vegetable juice and next 6 ingredients. Cover and chill, stirring often, 8 hours.  Serve with sour cream, fresh parsley or basil sprigs.  Makes 12 ½ cups