Recipe spam!
I thought I would share a recipe that goes over well with everyone I've tried it on (except my mum, who is weird about stuff like this sometimes), plus it is fairly cheap to put together. This is one of my signature meals, but as I got it from the free recipe rack at WLMoRT I have no qualms about giving it to all comers. Also, it is so good everyone should have a chance to try it.
Rosemary Bean Soup
1 can navy beans
1 cup tomato juice
1 onion, diced
1 tsp. chopped fresh rosemary
3 drops Worcestershire sauce
0.5 cup or more leftover cooked meat
Simmer everything together for 20 minutes, serve with parmesan cheese on top.
Substitutions:
White beans work just as well as navy beans, and of course you can experiment with others. I use about the same amount of dried rosemary, but if you don't want as strong a flavor, maybe use as little as half a teaspoon. On the other hand, I use a good deal more Worcestershire, definitely a tablespoon or more. I always use ground beef for the meat and haven't tried chicken, sausage, tofu, etc. but it might be interesting. Since this is the only thing I would use tomato juice for, I usually use half a can of either tomato sauce or tomato paste, then add enough water to make it a cup. You can also add more or less water to make it as soupy (or not) as you like; no water at all makes it nice and thick for a cold wintry night, or thin it down if it's warm like it is now, but you're eating on the cheap and trying to make everything stretch. (Like I am now.) I use a small onion if I have one, or a little bit of a bigger one. Again, it is all about how much or little of something you like.
So in short, everything in the recipe is changeable. One day I may even get brave and try some different herbs in it. Or I could wait until alabama_e inevitably tries it and see what she says. ;)
Rosemary Bean Soup
1 can navy beans
1 cup tomato juice
1 onion, diced
1 tsp. chopped fresh rosemary
3 drops Worcestershire sauce
0.5 cup or more leftover cooked meat
Simmer everything together for 20 minutes, serve with parmesan cheese on top.
Substitutions:
White beans work just as well as navy beans, and of course you can experiment with others. I use about the same amount of dried rosemary, but if you don't want as strong a flavor, maybe use as little as half a teaspoon. On the other hand, I use a good deal more Worcestershire, definitely a tablespoon or more. I always use ground beef for the meat and haven't tried chicken, sausage, tofu, etc. but it might be interesting. Since this is the only thing I would use tomato juice for, I usually use half a can of either tomato sauce or tomato paste, then add enough water to make it a cup. You can also add more or less water to make it as soupy (or not) as you like; no water at all makes it nice and thick for a cold wintry night, or thin it down if it's warm like it is now, but you're eating on the cheap and trying to make everything stretch. (Like I am now.) I use a small onion if I have one, or a little bit of a bigger one. Again, it is all about how much or little of something you like.
So in short, everything in the recipe is changeable. One day I may even get brave and try some different herbs in it. Or I could wait until alabama_e inevitably tries it and see what she says. ;)