Thursday's Kitchen Cupboard..........2/16/2012

I have been a bit absent from the blogging scene the past few weeks. This has been due to my Uncle's serious illness and passing on Valentine's Day. I'm sure I will get back into the swing of things in a week or so. 

I will be out of town next week for a few days. So, Jody & Belle at Spring Garden Acre will host Thursday's Kitchen Cupboard next week.   

Now on to some good eating from our stored goods! Last week Kristen at Rusty Moon Homestead posted a great recipe for Black Bean Soup. In her post she linked to where she found the recipe, here.   


Black Bean Soup           


Ingredients:

• 2 Cups Black Beans  - I used Cherokee Trail of Tears Beans from the garden
• 1 Small Onion, Sliced
• 3 Tbsp. Butter
• 2 Quarts Cold Water
• 2 Stalks Celery, Diced
• 1 1/2 Tbsp. Flour - I didn't need to use any flour
• 3/4 tsp. Salt - I didn't use any salt
• 1/8 tsp. Pepper
• 1/4 tsp. Mustard - I used some homemade mustard and put in about 1/2 tsp.
• Dash of Cayenne - I used about a 1/4 tsp.
• 1 Tbsp. Lemon Juice - I didn't use this much
• Hard Boiled Eggs or Egg
• 1 Lemon, thinly sliced - We didn't use any sliced lemon

Directions:

1. Wash beans and soak overnight.
2. Saute Onion in 1 1/2 Tbsp. Butter
3. Drain Beans, add cold water, onion & celery. Simmer until beans are tender, adding water if needed
4. Then I pureed the soup with an Immersion Blender. 
5. Add remaining 1 1/2 Tbsp of Butter, flour (if needed) and seasonings and bring back to a boil
6. I let the soup simmer for about another 30-45 minutes
7. The soup can be served with a garnish of Sliced Hard Boiled Egg and Lemon

It may not be the prettiest soup......But, boy was it good!

What have you been putting in or taking out of your Cupboard lately....anything good????