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March 2018



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Hearty Winter Soups

Last night I made my dad's Navy Bean soup. That one is easy. It's just a couple of onions, a pound of dry navy beans, a leftover ham bone with meat still on it (about a pound or a pound and half of meat)(this is my favorite part about cooking a ham, making the soups out of the left overs). Salt and pepper to taste. Cover everything with water and simmer until the beans start falling apart (at least 3 hours).

Tonight it was vegetable soup. I made two pots: one with turkey, and one vegetarian.
They both started with onions, celery, carrots, and potatoes. Sauted in a little olive oil. They both also got yellow summer squash, zucchini, green beans, and kidney beans.

But the turkey soup got turkey broth while the veggie soup got tomatoes, white sherry, and chopped spinach.


Ooh! I'd try the vegetarian one but suspect hubby would turn up his nose at the zucchini and summer squash. Maybe he'd be willing to try it, or pick it out? Just in case, how much white sherry did you use? Any seasonings? Thanks.

Vegetable soup

Leave the zucchini and summer squash out then, this is a very flexible soup. I was just avoiding plants in the cole family (broccoli cauliflower, cabbage) because they can get sulfuric if over cooked.

Just threw a splash of sherry in about a quarter cup. Alton Brown says there are flavors in tomatoes that are only soluble in alcohol.

I just put in salt and pepper.

Re: Vegetable soup

Thanks! I mentioned it to hubby and he seemed ok with it so I'll put it on my list of new recipes to try.
Yum !


Somehow I've gone off pepper for the moment ...