Yummy Soups

This week I've made two different soups. Both are really tasty and really good for you!

Black Bean Soup
1 1/2 cups black turtle beans
1 1/2 quarts water or vegetable stock
2 tablespoons oil
1 carrot
1 onion
1 potato
2 stalks celery
1 bay leaf
1 teaspoon oregano
1/4 teaspoon savory
2 teaspoons salt
1/8 teaspon pepper
juice of 1 lemon
1/2 lemon, thinly sliced

Optional: pinch garlic powder

Wash the turtle beans and put them in a saucepan along with the stock and 1 tablespoon of oil. Cover tightly, bring to a boil, and simmer for 2 1/2 hours or so, until beans are quite tender.

Chop the opnion and saute' in the remaining iol until soft. Chop the celery, including the leaves. Grate potato and carrot on large grater. Add celery, potato, and carrot to onion and cook over medium heat for several minutes, stirring occasionally.

Add the vegetable to the beans, along with the seasnonings, in the las hour of their cooking. Include garlic if desired. Bring the soup to a boil and lower the heat to simmer until the beans and vegetables are done.

Add the lemon juice and lemon slices when the soup has finished cooking.

Makes about 9 cups.

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Tuscan Tomato Soup
1/4 cup olive oil
4 tablespoons butter
4 carrots, peeled and finely diced
4 stalks celery, finely diced
3 medium onions, finely minced
3 quarts canned tomatoes with juice or 14 large, ripe fresh tomatoes, peeled, seeded, and coarsely chopped
1/2 cup chopped fresh parsley (you can substitute with 1 tablespoon dried)
6 leaves fresh basil (you can substitute with 2 teaspons dried)
Salt and freshly ground pepper

Heat the oil and butter in a heavy kettle. Cook the carrots, celery, and onions for about 20 minutes, or until very tender. Add the tomatoes and continue cooking over moderate heat for 25 to 30 minutes longer. Stir in the parsley and basil, season with salt and pepper, cook a minute or so longer and serve hot.

Jeanette's hints: To make the tomato soup even healthier, omit butter and increase olive oil to 1/2 cup.

Summer makes me think of garden-ripe tomatoes

I'm baking a Coconut-Lemon layer cake today for a friend's birthday...if it turns out I'll post the recipe.

Thought I'd share a recipe I came across two summers ago on Paula Deen's cooking show. The Food Network is just the best! I was a little weirded out by the thought of baking something with mayonnaise, but it was absolutely wonderful! I've made this several times now and it's becoming one of my favorites. It is high in fat, so it's not necessarilly something you'd want to make every night. I save it for company or a special treat.


Tomato Pie
4 tomatoes, peeled and sliced *
10 fresh basil leaves chopped **
1/2 c. chopped green onions
1 (9-inch) pre-baked deep dish pie shell
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
1 c. mayonnaise
salt and pepper

Preheat oven to 350 degrees.
Place the tomatoes in a colander in the sink in one layer. sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in the pie shell. season with salt and pepper. Combine the cheeses and mayonnaise. Spread the mixture on top of the tomatoes and bake for 30 minutes or until lightly brown. Serve warm. Makes 6 servings.

* A hint for peeling tomatoes: dip tomatoes in a pan of boiling water for about 1 minute. Immediately transfer to a bowl of ice water. Peelings will come off easily.

** You can use 1 teaspoon dried basil if you don't have fresh.