This is my first recipe entry on MacNDos. I’m trying to rake in the readers using some roasted garlic and simmering broth. er, something.
Thing is, I make good soup. And the absolute BEST soup I make is when the cupboards appear to be bare, there is nothing to eat, and I want something yummy. Funny that it has taken me so long to write my recipes on here, especially since that is what brought about this little blog in the first place.
And we’re off………I warn you now, the best part of my recipes are that they are “loosely based” ……
Limas and Stuff Soup
Ingreds:
- 1 can lima beans. Mine were cooked from dry and came out to be a regular tupperware size of cooked. and they were frozen. But, I bet it’s about a can. Feel free to use any bean you are in the mood for.)
- 1/3 lb meat. Mine was some frozen steakburger.
- Carrots. Two large cut into slices.
- 1/2 cup Barley
- 6 Bouillon Cubes. Beef Flavored. Or use chicken stock. Or just skip it. But this made it really salty, so if you don’t use stock, throw in some salt.
- 3 cloves crushed garlic. Fresh from Peoa if you’ve got it!
- A fistful of french tarragon, again, from Peoa.
- Fennel seeds
- Crushed red peppers
- Salt
- pepper
- Mesquite smoked salt. Can’t remember exactly what it is, but it is a smoke flavored powder.
How To:
Fill a pot with some water. Maybe 10 cups??? Put in Bouillon. Brown meat. Throw in some garlic and dill with the meat if you want it to be zestier. Throw all the rest in a pot! MMMMMM… Cook for about 10 minutes, then go for a walk with the dog for maybe 20 while it cooks some more, then come home and it still needs about 10 – 15 minutes. Guess that’s nearly an hour total. The beans get really “loose” and fall apart, and the carrots get really soft. Just the way I like it, and enough time to cook the barley.
BE CAREFUL about how many crushed red peppers. I use just a little shake, enough to zest it up, not enough to really BURN. And, remember the Kelsey Motto: “There is never too much garlic.”
