Sunday, October 14, 2012

rainy days call for soup and bread

 This was the sight that greeted me when I opened the garage door today.
  Rain and wet leaves everywhere.


So I spent part of the afternoon making a pot of Mexican White Bean soup
and cornbread with honey butter.
It was delicious and perfect for dinner on a damp, cool evening.


Sorry I can't give appropriate credit for the original publisher of this recipe. I recently cut it out of a magazine, but I don't remember which one!

MEXICAN WHITE BEAN SOUP 
 8 oz. dried navy beans (1 1/4 c.)
1 lg. onion, chopped
2 stalks celery, sliced
2 med. carrots, sliced
3 cloves garlic, minced
1 T. vegetable oil (I used olive oil)
2 tsp. ground cumin
1/4 tsp. salt
1/8 - 1/4 tsp. cayenne pepper
1 14-1/2 oz. can vegetable broth or reduced-sodium chicken broth
1 orange
1 c. salsa verde
{Light dairy sour cream (I used Greek yogurt)}
{Fresh cilantro}
{Cayenne pepper}

Rinse beans. In a 4-5 quart Dutch oven combine beans & 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover & let stand 1 hour. Drain; rinse beans.

In the Dutch oven cook onion, celery, carrots, & garlic in hot oil until tender. Stir in cumin, salt, & cayenne pepper. Add broth, beans, & 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender.

Using a handheld immersion blender, blend mixture slightly. (Or let soup cool slightly. Transfer mixture, one-third at a time, to a blender. Cover; blend slightly. Return to Dutch oven.) Finely shred 1 tsp. peel from the orange, then juice the orange. Stir orange juice, peel, & salsa verde into soup; heat through. Top with sour cream, if desired, cilantro, & a dash of cayenne. Makes 6 servings.
(Each serv: 203 cal, 4 g fat, 653 mg sodium, 34 g carb, 12 g fiber, 10 g pro.)


I found the cornbread recipe on Pinterest, which linked me to this blog with the recipe:

The cornbread was fluffy and slightly sweet and the honey butter
 only heightened the satisfaction level. :-)
 
Cheers and good eats, everyone!

7 comments:

  1. Hi Melanie, I agree . . . when the weather starts getting cold and damp the best foods are good warm soups, stews and chili. Your dinner looked like the perfect meal to drive away the autumn chills.
    I am so excited that you are following my humble little blog. There are so many talented ladies out here in blog-land and this media is a wonderful meeting place. I'm sure that we will become great blogging friends. Have a marvelous week, Connie :)

    ReplyDelete
  2. Your soup sounds delicious! My husband would really like that. And cornbread is the perfect side for soup or chili. One of my son's favorite foods. I love this cool fall weather and needing to wear a sweater.

    ReplyDelete
  3. Oh, this looks so good! I have been wanting an immersion blender, maybe I'll look for one today. My daughter gave up meat a few weeks ago so your recipe looks perfect, especially using the veggie broth.

    Have a great week. Aren't you glad the rain is over?!

    XO,
    Jane

    ReplyDelete
  4. Jane ~ your mexican white bean soup looks absolutely Yummy. We had a damp weekend and I made black bean corn chilli and home made bread ~ nothing like comfort food on a damp day ~ Yum

    ReplyDelete
  5. Hi Melanie, I'm glad you like my door. You will be surprised at all the things you will learn about while blogging. There are a gazillion products out there for home, craft, and art projects. I learn something new at least once a week, if not more. It's a big world . . . filled with so many creativity people. That is one of the things that I enjoy most about blogging . . . all the marvelously talented people.
    Have a great week! Stay happy, your blogging sister, Connie :)

    ReplyDelete
  6. I love this time of year when a hot pot of soup tastes so wonderful! Hope you have a good week!

    ReplyDelete
  7. Ohhh boy, nothing beats a nice warm soup on a cool day. Your recipe sounds delicious!

    ReplyDelete

I read and appreciate every comment!