The thing with me is... I love beans but I don't eat Ham or Beef, or Pork, only chicken, seafood, and turkey is there a bean soup that's made with any of these 3 meats? I've never had bean soup before either, but am willing to try. :wink:
variation on a theme
Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party.
Servings: Makes 6 servings.
Ingredients
1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
3 cups (or more) bottled clam juice
1 (15-ounce) can white hominy, drained, rinsed
1 cup salsa verde (tomatillo salsa), medium or mild
2 tablespoons finely chopped sun-dried tomatoes in oil
1 tablespoon finely grated lime peel
1 pound uncooked jumbo shrimp, peeled, deveined
1 pound large sea scallops, halved horizontally
4 tablespoons chopped cilantro, divided
Preparation
Heat oil in large deep skillet over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add garlic; stir about 30 seconds. Add 3 cups clam juice and next 4 ingredients to skillet; simmer 5 minutes. DO AHEAD Can be made 4 hours ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill. Bring to simmer before continuing.
Add shrimp, scallops, and 3 tablespoons cilantro to simmering broth, adding more clam juice to thin if necessary. Simmer until seafood is just opaque in center, about 3 minutes. Season with salt and pepper. Divide among bowls; sprinkle with remaining cilantro
Oh you kitchen devil. That should bring Diane to her status quo ante--especially with corn tortillas and lemons.
Zuppa di Pasta e Lenticchie
This is from a book by a friend, Rome Cooking by Betty Evans.
She starts by telling about lentils in Rome:
Lentils have been part of the Roman diet since very early times. Because they are an inexpensive source of proteing they were popular with the plebeians. However even the higher class Romans enjoyed lentils. Virgil and Pliny credited them with having a calming effect on the citizens.
The obelisk that stands in front of St. Peter's was brought to Rome from Alexandria with a cargo of lentils covering it.
Today lentils are combined with broken fettucine or linguini to make this simple satisfying soup.
1 cup dry lentils
2 T. olive oil
2 slices of salt pork or bacon (1-2 oz.) diced
1 onion finely chopped
1 clove of garlic minced
2 stalks of celery finely diced
1, 16 oz can of tomatoes or 2 cups fresh peeled diced tomatoes
salt and pepper to taste
1 cup dry or fresh linguini or fettucine broken in 1 inch pieces
olive oil and fresh pepper for garnish
Wash and dry the lentils. Heat the olive oil in a soup pot and lightly fry the bacon or salt pork with the onion, garlic and celery just until limp. Add 5 cups of water, tomatoes, salt and pepper. Cover and cook until lentils are just tender, about 30 minutes. Remove cover and drop in the pasta. Simmer uncovered just until the pasta is tender. This will make 6 servings. A traditional garnish is a few drops of olive oil dribbled on top of the soup with a few grinds of fresh black pepper.
