Tuesday, January 27, 2009

Soup Trio

I've mentioned before how James and I enjoy dining on soup during the winter. Here are a trio of soups that are perfect on a cold winter night!

Hearty Black-Eyed Pea Soup

1 pound pork sausage
1 pound ground beef
1 large onion, chopped
4 cups water
3, 15 1/2 ounce cans black-eyed peas, rinsed and drained
1, 10 ounce can diced tomatoes and green chilies, undrained
1, 4 ounce can chopped green chilies
4 beef bouillon cube
4 teaspoons molasses
1 teaspoon Worcestershire sauce
3/4 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin

In a large pot, cook sausage, beef and onion until meat is no longer pink. Drain. Add remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 45 minutes.

Southwestern Bean Soup:

1 large onion, chopped
1 tsp. vegetable oil
2, 15-ounce cans black beans, rinsed and drained
2, 14 1/2-ounce cans diced tomatoes with garlic and onion
1, 16-ounce can kidney beans, rinsed and drained
1, 15-ounce can white kidney beans, rinsed and drained
1 1/2 cups fresh or frozen corn
4 garlic cloves, minced
1 1/2 tsp. ground cumin
1 1/2 tsp. chili powder
1/8 to 1/4 tsp. hot pepper sauce

In a large pot, saute the onion in oil until tender. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until heated through.

Hearty Navy Bean Soup:

3 cups dried navy beans
1, 16-ounce can diced tomatoes, undrained
1 large onion, chopped
1 cup diced cooked ham
2 cups chicken broth
2 1/2 cups water
salt and pepper to taste
Fresh chopped parsley

Rinse and sort beans. Cover with cold water and soak overnight. Drain beans and place in a large pot. Add tomatoes, onion, ham, broth, water, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer until beans are tender. Add more water if necessary. Garnish with parsley.

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