soup du jour [post contains recipe]

[Guest guest]

I have been so busy running around today that

this is the first chance I have had to post since

the weekend. I hope everyone is doing well.

My son went on a camping trip and came home

with a deer tick on his back, and the bite looks

funky so he has to go on treatment for Lyme disease

(just antibiotic so nothing major since we caught it early).

Watch out for those tick ~ they are nutso here in

southern Oregon right now. MOTHER EARTH NEWS

has a good article on them in the current issue for

anyone interested. We like to be outside in the wild so

being informed is your best first defense. Funny

when you start talking or thinking about ticks and

fleas and creepy crawlies how you just get sort of

itchy, eh? *lol*

 

I threw together a pot of 'Bean Soup With Dumplings';

just put it in the crockpot as I knew I was going to

be running around today.

 

This recipe has been posted here before and is in our

files, but for those who haven't stumbled across it yet

here it is again:

 

Bean Soup With Dumplings

 

3 cups water

1 can (16 oz. ) kidney beans, rinsed and drained*

1 can (15 oz) black beans, rinsed and drained*

1 can (14.5 oz) Mexican-style stewed tomatoes

1 can (4 oz) chopped green chilies

1 package (10 oz) frozen corn, thawed

1 cup chopped onion

1 cup chopped carrots

1 Tbs vegetarian beef bouillon

3 garlic cloves, minced

1 tsp chili powder

1/2 tsp salt

1/4 tsp pepper

 

Dumplings:

1/2 cup flour

1/4 cup yellow cornmeal

1 tsp baking powder

Dash of salt and pepper

1 egg white, beaten

3 Tbs milk

1 Tbs vegetable oil

 

In a saucepan over medium heat, combine the first

13 ingredients; bring to a boil. Reduce heat; cover

and simmer one hour or until vegetables are tender.

For dumplingd, combine flour, cornmeal, baking

powder, salt and pepper. Combine egg white, milk

and oil; stir into dry ingredients. Drop into eight

mounds onto boiling soup. Reduce heat; cover and

simmer for 15-20 minutes (do not lift the cover).

Yield: 8 servings (2 1/4 quarts)

 

 

*I used 1 1/2 cups kidney beans, and 1 1/2 cups black

beans that I made ahead in place of the canned beans.

 

~ pt ~

 

Impart as much as you can of your spiritual being to those

who are on the road with you, and accept as something

precious what comes back to you from them.

~ Albert Schweitzer (01/14/1875-1965)