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Posted by Stephanie Meyer on Sep 21, 2006 at 10:53am

As promised – soup! Here are a couple of recipes for quick, light, AND satisfying soups. The classic Greek avgolemono (egg-lemon). And a quick black bean. Either are ready in twenty, with very few ingredients. Keep in mind that a lovely garnish – dollop of sour cream, sprinkle of toasted nuts, chopped raw onion or scallions, chopped fresh tomato, minced fresh herbs, sprinkle of cheese, etc. – can make the most basic soups prettier, healthier, and best of all…tastier! Enjoy either of these soups hot or cold. (Recipes posted in comments, below.)

I made the black bean today, mmm, Nathan loved it too. I still have a few garden tomatoes, they made a perfect garnish. And there’s just enough soup left for my lunch tomorrow – NICE.

(As an aside, and for a good laugh, check out this food photo from Planet Dan’s blog. Mmmmm…!?! Man he cracks me up.)


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  1. By Anonymous on October 2, 2006 at 3:51PM

    I made the bean soup with Great Northern beans (I am not sure if all white beans are alike - but these were fine - I didn't see any cans of cannellini beans at Cub.) Anyway - 'twas yummy! Makes up quick and gives me a dinner and a lunch! Gotta love the time saver!
    Chris F

  2. By Stephanie on September 26, 2006 at 2:30PM

    Chris and Maud! I'm so glad you guys liked the soups! And thanks for letting me know, I really appreciate it - S

  3. By Anonymous on September 26, 2006 at 2:00PM

    Stephanie - I made the bean soup yesterday for lunch (took the day off) and had the rest for lunch today. Yummy! and very easy for this non-cook. I'm going to try it soon with white beans.

    Chris F

  4. By maud on September 22, 2006 at 7:02PM

    The soup was great! I used a big lemon and large eggs, very tasty and different from my 5 usual dinners, and husband and younger daughter liked it, so thanks!

  5. By maud on September 22, 2006 at 8:56AM

    Thanks for the soups, Stephanie! First of all I'm freezing (it was 47 degrees when I brought the girls to the bus this morning) and second of all I said I'd actually cook dinner for my family tonight and I have NO ideas and don't feel like opening a dusty cookbook. So I'll try the Egg Lemon Soup with the chicken in it and get some good bread to go with it.

  6. By Stephanie on September 21, 2006 at 10:51PM

    Of course! White beans of some sort (cannellini, navy) or even garbanzos. Bean away!

  7. By Suz on September 21, 2006 at 8:39PM

    Could one substitute other beans or legumes with this Black Bean recipe? You know what those black beans do to me...! :-)

  8. By Anonymous on September 21, 2006 at 6:44PM

    These reciepes are just what I am looking for. I am so excited to get cook'in!

    :0) Maven of Mischief

  9. By Stephanie on September 21, 2006 at 11:05AM

    Quick Black Bean Soup
    Serves 2-3

    2 tsp. olive oil
    1 15 oz. can black beans, rinsed and drained
    1 large clove garlic, minced
    ½ small onion, chopped
    ½ c. (or more) canned chicken broth (I like Butterball)
    pinch cayenne pepper
    pinch ancho chili powder
    pinch cumin
    pinch oregano
    salt and pepper to taste

    Optional garnishes
    Chopped raw onion
    Chopped ripe tomato
    Dab of sour cream
    Squeeze of fresh lime
    Tabasco

    Puree all ingredients (except garnishes) in a food processor. Transfer to a small saucepan and simmer for 10-15 minutes, partially covered, adding more chicken broth to achieve desired consistency, correct seasoning with salt and pepper.

  10. By Stephanie on September 21, 2006 at 10:57AM

    Avgolemono (Egg Lemon) Soup
    Serves 4-5

    1 quart chicken broth (I use 2 cans Butterball chicken broth, which is just shy of 4 c.)
    ¼ c. uncooked rice
    Pinch nutmeg
    3 egg yolks
    Juice of 1 lemon
    Salt and pepper
    Optional: breast meat from roasted chicken, pulled into bite sized pieces
    Optional: chopped parsley or scallion for garnish

    Place broth, rice, and nutmeg in a large saucepan. Bring to a boil, reduce heat, cover, and simmer 20 minutes until rice is tender. While rice cooks beat yolks with lemon juice. When rice is done, spoon a little hot broth into the egg mixture and stir, then stir egg mixture into pan of hot broth. Heat over lowest heat 1-2 minutes, stirring constantly, until no taste of raw egg remains (do not boil). Taste for salt and pepper.