AllRecipes.com has 150 recipes for
foods used mark the death of the old year and to celebrate the birth of the New
Year.There are seven ingredients that
are common among food celebrations at this time of year that include beans,
greens, and pork most commonly, but also fish, cake, fruit, and noodle &
grain dishes.Beans, black eye peas,
lentils, and other legumes are most popular throughout the South to promote prosperity
in the New Year.A good reason for this
may be that they are inexpensive, so don’t bust the budget and carry you into
January already in debt for celebrating a new beginning.
I decided to do a mixed bean soup,
which I think is so delicious that it would be great to share it.The best part for a bean soup is that the
preparation is done to reduce or nearly eliminate the food’s gas.I got a kick of a new term I picked up today
for this today, the chair trumpeter.I
hadn’t come across that one before.It’s
obviously something to be avoided both for the trumpeter and all those
listening to the music.
Another great thing about the soup is
that it can be done in large quantity and enjoyed for a week.This is something Lynn Johnson will
appreciate.We heated with a Fisher wood
stove for decades.Wood stove heat is
one of the most enjoyable there is, but the down side is that it dries the
house.To kill two birds at once, we’d
make a huge pot of bean or vegetable soup and set it on the back of the stove.The simmering returned moisture to the house,
and the soup was always on to enjoy after getting chilled working outside, or
when company came in with appetites needing to be satisfied.So, give this a try.
Mixed Bean Soup
Pour two cups of mixed, dried beans
in a large sauce pan and cover with several inches of water.Allow to soak for a minimum of overnight, or
up to 24 hours.Pour the soaked beans
into a colander, drain, and rinse with running water.This is how you get rid of the gas in the
beans while also getting them clean.Pour the beans back into the pot and cover with at least 2” of water.Bring to a boil, covered with a lid, for a
minimum of 10 minutes.Turn the fire off
and let sit for 30 minutes.Pour into
the colander and drain and rinse.Be
sure to watch the pot in this first boil in particular, as large quantities of gassy
residue will come off and can make a mess of the stove.Repeat the boil, soak, drain and rinse at
least a second time.
While this is going on, dice 2 cups of
onion (two large onions), at least 2 stalks of celery, a couple carrots, and 4
Return the beans to the pot.
Pour in a full container of chicken
broth, about 14 ozs..
1 tsp. olive oil.
Add chopped vegetables (I cheated by
using a can each of carrots, whole corn, green beans, and diced Mexican
flavored tomatoes.I enjoy something
resembling more of a stew than a thin soup.)
Begin heating.Bring liquid level to within a couple inches
of top of pan.Including broth, this
will be about 7 cups of broth/water.
Add to taste 2 tsp. savory leaves (or
this can be replaced with 1 tsp. dried sage and 1 tsp. dried marjoram), 1-2
tsp. black pepper, ½ to 1 tsp. each of cumin and turmeric.
Bring to boil, reduce heat and simmer
for at least 2 hours.In the last
half-hour or so add 2 cups of shaped pasta of your choice.If not simmering on the wood stove,
refrigerate and reheat individual servings in the microwave.