Bean Soup Perfected

This soup is made from the 32-bean, 8-veggie mix sold at Weaver's Way. You'd think that with all that flavoring it would be decent as-is, but it requires doctoring. After a couple of tries, I think I've got a good formula. This makes a large amount -- enough for 5 entree-sized servings or maybe 8 smaller bowls. It takes about 2 hours. This flavoring is on the conservative side -- add more stuff if you like it spicy.

1 1/2 cups bean mix

8 cups water

Bring to full boil. If you wish, you can turn it off now and let sit (with lid on). This cuts down on total cooking time. After an hour of low boil, add:

2 T tomato paste

1/3 cup dry sherry or wine

1 t cumin

1 t turmeric

1 t ground ginger (or 1-2" fresh)

lots of black pepper

1 t salt

Add more water if needed. Cook for another hour. A few minutes before serving, add a handful of chopped cilantro or 1 T pesto or both. Add a bit more salt to taste.

After ladling into bowls, sprinkle 1 tsp Romano cheese on top of each bowl.

Accidental Soup

It cooled down suddenly and we felt like soup. Plus, I couldn't think what else to make. I pretty much just used what was in the fridge, as canned tomatoes and chickpeas had been used in a curry the night before. This turned out great. Serves two as the main dish, 4 as first course.

• 1/2 vidalia onion
• 5 cloves garlic
• 1-2 stalks celery
• 2 cubes vegetable bouillon (unsalted)
• 1 small zucchini, sliced thin or halved and sliced
• 1-2 cups diced tomatoes (canned)
• 1/2 can/cup chickpeas, rinsed
• 1/2 c Israeli couscous (pasta)
• salt
• black pepper
• 1 t cumin
• 6 leaves fresh basil, chopped
• large handful baby arugula
• 2 T grated parmesan or romano cheese
• 1 seeded mini-baguette, sliced at an angle about 1/2 inch thick (about 8 slices)
• 1/4 c good olive oil, divided

Saute onion in olive oil. When soft, add garlic and celery and cook a couple more minutes. Then add at least 2 cups water and the veggie bouillon cubes. When cubes are dissolved, add tomato, mushrooms, chickpeas, cumin, salt, pepper, couscous and zucchini. Cook at least 10 minutes, adding water when necessary. While the soup is cooking, crush 2-3 cloves garlic in a small bowl and swish around with olive oil. Brush oil on bread slices and bake at 450°F in toaster oven. Watch carefully.

When the zucchini is soft and couscous is al dente, add basil and arugula and cook another minute or two. Ladle into bowls and sprinkle parmesan or romano. Serve bowls on dinner plates and transfer toasts to plates.