Cookin: 2 more soups

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* Exported from MasterCook Mac *

 

Pot Likker & October Bean Soup

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p104

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1 cup dry cranberry or October beans

2 yellow onions -- chopped

5 red-skinned potatoes -- chopped

1 large mess of greens -- about 3 lbs *

4 cups vegetable broth -- to 5

salt and pepper -- to taste

2 tablespoons olive oil -- to 3

2 tablespoons soy margarine -- to 3

 

Yield: 6 to 8 servings

 

* Kale is best, washed and torn into small pieces. Let water remain

on the leaves.)

 

Put the beans and one of the chopped onions in a soup pot, and cover

with the broth. Let simmer for about 2 hours.In a separate pot or pan

(whichever you have that will fit the potatoes and greens), put in

the olive oil. When hot, add the rest of the chopped onion and the

chopped potatoes. Allow to cook a few minutes, until the onions are

at least half done, then salt generously. Top the potatoes with the

freshly rinsed kale, then cover and turn down the heat. Let cook

about 15 minutes, or until the kale is wilted or done to your liking.

 

Add the potato and kale mixture carefully to the beans. Give a good

stir and cover. Let cook over very low heat until the potatoes are

very soft. Stir in the soy margarine and serve.

 

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Per serving (excluding unknown items): 196 Calories; 11g Fat (49%

calories from fat); 4g Protein; 21g Carbohydrate; 2mg Cholesterol;

1147mg Sodium

Food Exchanges: 1 Starch/Bread; 1/2 Vegetable; 2 1/2 Fat

 

NOTES : When Yankees and T.V. people go on and feel so sorry for

" those pathetic people in Appalachia " , I just don't get it. First of

all, they're always mispronouncing Appalachia. you know it's a

foreigner if they say Appa-LAY-chee-a. (The term foreigner is

completely subjective, as where I grew up, foreigner meant someone

from the net " hollow " over.) Now, anybody in their right mind knows

it's Appa-LATCH-a.

 

It's the one part of the country that has not yet been

homogenized/pasteurized/sanitized/Disneyfied, and malled over. It has

personality. Forget South Beach -- some of the nicest art-deco

buildings I ever saw were in the West, by God, Virginia. And style?

Who else could wear overalls, a turn-of-the-cnetury tail coat, carry

a shot gun, and look more natural?

 

Here is a great soup that hits the spot on a cold day. if you like

hot food, put in a few hot peppers with the onion and potatoes.

 

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* Exported from MasterCook Mac *

 

Sally Heming's Peanut Soup

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p103

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons soy margarine -- plus

2 teaspoons toasted sesame oil -- *

1 onion -- chopped

1 clove garlic -- chopped

2 ribs celery -- chopped

1 sweet potato -- chopped

2 carrots -- sliced

1 piece ginger -- size of your thumb

- peeled and finely chopped

1 teaspoon chili paste -- to 2

- depending on how hot you like things

1 1/2 teaspoons salt

4 cups vegetable broth

1/2 cup soy milk

3 cups V-8 juice

1 cup smooth peanut butter

3 slices vegetarian bacon -- cooked and crumbled

- or 1/2 cup chopped roasted peanuts -- for garnish

finely chopped scallions -- for garnish

 

* There is a hot toasted sesame oil on the market if you want to use

that instead of the chili paste.

 

Heat the margarine and oil in a skillet. Add the onions, then the

garlic. Don't be in a hurry; as you get the next ingredient chopped,

add it and give it a stir, then move on to the next item until you

have put in the celery, sweet potato, carrots, and ginger. Cover and

allow to cook until the sweet potato and carrots are done. Put in a

food processor, and blend until smooth. Put all this in a soup pot

with the chili paste, salt, vegetable broth, soymilk, V-8 juice, and

peanut butter. Turn the heat to low. Don't let it come to a boil, but

make sure it is totally heated through. This should take about an

hour. Serve hot with crumbled veggie bacon or roasted peanuts as a

garnish.Finely chopped scallions are very good to use with the bacon.

 

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Per serving (excluding unknown items): 452 Calories; 28g Fat (54%

calories from fat); 16g Protein; 38g Carbohydrate; 2mg Cholesterol;

1911mg Sodium

Food Exchanges: 2 Starch/Bread; 1 1/2 Lean Meat; 1 Vegetable; 5 Fat

 

NOTES : Sally Heming was Thomas Jefferson's mistress. I have to think

she must have made great soup, so this is a tribute to her.

 

Sometimes I crave this and it hits the spot. It mus be one of the

ultimate comfort foods, so rich and thick -- nothing at all fancy,

but oh so satisfying. It's a great soup to have with a salad and/or

baked squash on a cold night. Hot crusty bread tastes good with this

too.

 

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Ellen

ellencr