Soup is probably as old as the history of cooking. The act of combining
various ingredients in a large pot to create a nutritious, filling, easily
digested, simple to make/serve food was inevitable. This made it the perfect
choice for both sedentary and traveling cultures, rich and poor, healthy
people and invalids. Soups (and stews, pottages, porridges, gruels, etc.)
evolved according to local ingredients and tastes. New England chowder,
Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese
won ton and Campbell's tomato...are all variations on the same theme
For mouth watering appetizers, get the taste of quick-n-easy to make
soup Recipes.
Do visit the site for very best of soup recepies.
It is an online source for soup recipes featuring recipes using beef,
pork, ham, turkey, chicken, seafood, vegetables and more. Find a great
selection of soup recepies
. ...
White Bean Soup
for 8 servings:
1 lb Navy beans; dry
1 ea Ham bone or hock; smoked
1 c Onions; finely chopped
2 c Celery &tops; finely chopped
1/2 ts Pepper
2 tb Parsley; chopped
1 ea Garlic; clove, minced
1 1/2 ts Salt
Cover beans with water in large pot or soup kettle
and soak overnight. Rinse beans well and return to pot with ham bone and
3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley,
onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for
1 hour or until vegetables are tender. Remove ham bone, dice the meat,
and add meat to soup. Serve hot.
Remarks
Taste of this recipe is amazing, its taste is still on my tongue. Its yummy dear.
BY- John Victor
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By- Kethil
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By Jacky
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