On Sunday when I went grocery shopping, I realized that the Can-Can sale had started. For those of you not from this area, Shoprite has a sale every year where all canned goods are reduced. I usually stock up on my beans and canned tomatoes, but I decided when it comes to beans…I’m going to give the old-fashioned way a try.
Beans in the Bag!
I’ve used them before, but usually just for specific recipes…this time I’m going hard-core, I’m going to cook all of my beans! 🙂 I have more time now and it’s cheaper, even when the canned beans are on sale! I recently made the realization that I can cook them in the crock pot…why did I never think of that on my own?!? Anyway, that’s my way to go now. I’ve got lots of ideas I’ll be sharing. My first one is Lima Bean Soup. This is a recipe that my sister Ele gave me years ago. It’s was a page ripped out of Family Circle Magazine literally…
It’s dog-eared and spotted and this is another one I’ve copied over and over to share with friends. It’s dated 1991 (yipes! 20 years ago!) and apparently part of this article was to show you how to cook economically. Well, this soup is stated to cost 38 cents per serving. ( does it annoy anyone else that keyboards no longer have the symbol for “cent”??)
Here’s the recipe!
LIMA BEAN SOUP
1 carrot sliced
1 large onion, chopped
1 tablespoon vegetable oil
1 can (14 1/2 oz) stewed tomatoes (you can use regular diced tomatoes-I did)
2 cups bean cooking liquid (I think this is very important for taste)
2 cups chopped cabbage
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cooked lima beans (2/3 cup dried lima beans)
1/4 cup chopped parsley
1. Saute carrot and onion in oil in medium size saucepan to tender crisp. Add tomatoes, reserved bean cooking liquid, cabbage, salt and pepper. Bring to boil. Cover Simmer for 10 minutes.
2. Add lima beans and parsley. Heat.
As with any recipe, after working with it, you adjust it to your own preference. I got my beans ready to soak the night before…
Added the water…
…and let them do what they do…
In the morning, they were all puffed up and ready for the magic to begin…
They cooked…I usually hear that you cook them for 45 minutes, but I like to cook them longer, because I like them nice and soft in my soup. I probably cooked them for an hour and 15 minutes. Test them and you can decide when they’re right for you.
After the beans are cooked, drained and the cooking liquid saved, I started the soup. (that was a BIG onion!)
After the cooking elves do their thing, it looks like this…
I realize that it looks a lot like the pasta e fagioli I made last week, but trust me, it’s a different soup! I want to make one comment on the recipe. I believe that the intention of the recipe was for you to use fresh chopped parsley (hence the direction “chopped”) In my haste to make it the first time, I missed that little detail and instead added a 1/4 cup of “dried” parsley…
Could have been a catastrophe, right? Well, I like to think of it as a Happy Accident as artist Bob Ross used to say. I think those happen in cooking and many times we just have to go with them. I didn’t realize the mistake until after we’d eaten the entire pot of soup and loved it! Actually, I think it adds a really unique flavor to the soup. It’s up to you which way you’d like to go.
The title of my post comes from the fact that when we were growing up, my Grandmother would refer to recipes as “receipts.” Apparently that’s what they were called many years ago and I’ve heard them called that in watching shows on the History Channel. It’s a fun thing to carry on in Gram’s memory and Ele and I usually refer to them as “receipts” when sharing and discussing them. The sad thing that I think happens with so many families, the recipes we remember from childhood where never written down and we spend our lives searching for ones that live up to what we remember. Fortunately, Ele knows the recipe for Grandmom’s devil’s food cake with lemon icing. A few years ago, she asked me what kind of cake I wanted for my birthday and I told her that one. She was able to make it without a blink of her eye. I’ll share that secret at another time, but I’m thinking about it right now and I may have to make one soon. If I could only figure out the “receipt” for Aunt Kate’s coffee…then I’d be all set!