"Well, you can't be heroic on an empty stomach!"
This went over really well at our work potluck, so I thought I'd share.
White bean soup. I use canned beans, so you're on your own figuring out the equivalent if you use dry. I'm also one of those people who just tosses in spices until I think it looks and tastes good.
2 cans vegetable stock (alternately, chicken or beef stock)
1 can water
1/2 can tomato paste
Lime or lemon juice (quarter cup approx)
Spices (Basil, dill, ginger (powdered), paprika, kosher salt, black pepper)
3 cans great northern beans
2 cans navy beans
2 cans white beans
1 can lentils
Combine stock, water and tomato paste. Bring to boil. Turn down to simmer, add spices and citrus juice (I used more dill, ginger and lime than basil, paprika, salt and pepper). Simmer ten minutes. Drain half the liquid from canned beans, and add beans and remaining liquid to soup base. Bring back to boil, then leave on med to low heat and stir occasionally until it reduces to desired consistency. Makes 4-6 quarts depending on how much you reduce it.
Or alternately, prep soup base of stock, water, paste, citrus juice and spices as above, and then add base and beans to crock pot (at least 6 qt for the recipe amounts above) and leave on low all day. If you're crock-potting it, unless you like really thin soup, I suggest draining the beans completely and cutting the water in half, since it won't reduce as well in the crock pot.
The beta version of the "My LJ" portal is pretty spiffy (apparently only for paid accounts right now, but later opening to free users). I finally broke down and started using Semagic at home, but I've missed having the portal to use when I post from work other locations.
White bean soup. I use canned beans, so you're on your own figuring out the equivalent if you use dry. I'm also one of those people who just tosses in spices until I think it looks and tastes good.
2 cans vegetable stock (alternately, chicken or beef stock)
1 can water
1/2 can tomato paste
Lime or lemon juice (quarter cup approx)
Spices (Basil, dill, ginger (powdered), paprika, kosher salt, black pepper)
3 cans great northern beans
2 cans navy beans
2 cans white beans
1 can lentils
Combine stock, water and tomato paste. Bring to boil. Turn down to simmer, add spices and citrus juice (I used more dill, ginger and lime than basil, paprika, salt and pepper). Simmer ten minutes. Drain half the liquid from canned beans, and add beans and remaining liquid to soup base. Bring back to boil, then leave on med to low heat and stir occasionally until it reduces to desired consistency. Makes 4-6 quarts depending on how much you reduce it.
Or alternately, prep soup base of stock, water, paste, citrus juice and spices as above, and then add base and beans to crock pot (at least 6 qt for the recipe amounts above) and leave on low all day. If you're crock-potting it, unless you like really thin soup, I suggest draining the beans completely and cutting the water in half, since it won't reduce as well in the crock pot.
The beta version of the "My LJ" portal is pretty spiffy (apparently only for paid accounts right now, but later opening to free users). I finally broke down and started using Semagic at home, but I've missed having the portal to use when I post from work other locations.