Garlic White Bean Soup

I tried to think of some clever name for this, something to do with vampires since I just finished watching True Blood and it is garlic soup afterall, but failed at that task.

While on the topic, whose the worst actor/actress on the show? Tara? Sookie? That kid that exploded in the episode? Whoops, did I just give that one away?

Anyways....

This soup was pretty tasty. I ended up using the broth again once we got sick of it after a few too many bowls and made something else in it- I think pasta or potatoes.

If you love garlic and white beans, then this is definitely for you. If you also are sick and need a light soup that is refreshing, this is it. It's got the perfect hint of garlic and enough protein to fill you up.

Ingredients:
6 cups water (free)
2 bouillon veggie cubes ($.20)
1 bag of dry white beans ($1.25)
2 whole garlic heads ($1.50)
1 small onion chopped ($.33)
4 tablespoons butter ($.10)
2 tablespoons marsala cooking wine ($.10)
2 tablespoons soy sauce ($.5)
salt and pepper to taste (I prefer white pepper)
Total price: $3.53

Recipe:
1. Soak beans overnight in large cooking pot filled with water. This softens them up for a quicker cooking time the next day. Or you can cheat and use the rapid version on the beans bag.
2. Boil together bouillon cubes and water. Add whole cloves of garlic and chopped onion. Once boiling add together the rest of the ingredients.
3. Cook for 45 minutes on medium.
4. You can add cream to it if you prefer a creamy version, but I liked it like a broth.
5. And like I said, once you get sick of it - you can make some amazing rice, potatoes, or pasta with the leftovers. Just substitute them instead of the water in your usual recipe.

Tada! Tasty, garlic-y, vampire-resistant, bean soup. Just make sure to mouthwash before you go kissing anyone.

Three Bean Chili: the more you eat, the more you....

Chili is my go-to meal when I want a huge pot of leftovers for the next day atleast. In other words, two meals (or three) at the cost and effort of one.

This recipe has been perfected for a few years now. I am sensing a pattern with my cooking style, just throw a little of this and that and voila! Chili. Similar to my other recipes, this one goes along those lines too, it's very versatile and can be modified based on the spices you have available.

But in an ideal world, it'll have these ingredients:
3 cans of beans (red kidney, pinto, and black beans)
1 can of diced tomatoes (I like the kind with garlic and herbs already included)
1 small can of tomato paste
2 Tablespoons of chili powder
2 cups of broth
1 cup of water
2 Tablespoons oil
1/2 a small onion
1 clove garlic
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon basil
1 tsp dry mustard
and a small sprinkle of red pepper flakes & cayenne
1/4 tsp salt
7 crunches (or turns of the shaker) of pepper
optional: shredded cheese, sour cream, frozen corn, green onions
1 cup brown rice

Recipe:
1. Make rice according to package (1 cup brown rice = 2 1/2 to 3 cups water). Cooks for 45 minutes.
2. Sautee onions in oil for about 10 minutes on medium until translucent or almost cooked. Add garlic and cook about 3 minutes more.
3. Add all spices and cook until fragrant on medium, about 2 minutes. Take a nice whiff of them spices, mmm....
4. Add broth, I use 2 cups and 1 veggie boullion cube. Add tomatoes with liquid remaining. Place on high heat. Meanwhile, rinse beans in collander to get sodium and preservatives off.
5. When boiling, add beans.  Place lid on top loosely. You can add some frozen corn if you'd like at this point too. Then cook for 30 minutes on low heat.
6. Pour chili over half a bowl of rice. Top with cheese, sour cream, green onions.

Here is a picture of tonight's chili that I made for our out-of-town guest coming tomorrow. I thought it might be a good idea to have on hand in case any of us get hungry and I don't have time to cook since we'll be out sight seeing and showing the town. Not the best photo, I promise to update with a close-up when we eat a bowl. I need to work on my photography skills.

On another note, I love this pot. It is definitely a keeper although I have been told it is ready to go to another universe due to chipping metal . But... I rather eat metal than part with it. I grabbed it from my grandmother's house before it was sold way back when and I have used it ever since. It's the perfect size for chili or split pea soup.