Tuesday, December 10, 2019

Bean Soup and Cornbread #NotVegetarian #NotKosher

I can make vegetarian bean soup. It's pretty damn good, too, if I do say so myself. But Charlie's siblings make it with ham or bacon, and he likes that better, so I made this. (Almost forgot to take a picture! My bad!)


Self-Indulgent Bean Soup


  • olive oil
  • some onion, chopped
  • two cans of beans (I used Great Northern)
  • one can of water
  • 4-5 teaspoons of ham bouillon
  • marjoram
  • handful of real bacon bits
Or, you can chop and fry some actual bacon and cook the onion in that instead of the olive oil

ANYWAY, cook the onion in the hot oil. Add one can of undrained beans and mash them as entirely as you can. Add the other can of beans and leave them whole. Add a can of water (more, if you like your soup thinner), the bouillon, and the bacon. You can add whatever flavoring you like, but we like marjoram.

Bring to a boil, then reduce the heat, cover, and simmer for 20-30 minutes.


Meanwhile, Charlie made the cornbread. 

Charlie's Cornbread Cakes

  • 1/2 cup of yellow cornmeal (NOT cornbread mix!)
  • 1 teaspoon baking powder
  • 1 teaspoon salt (or less, if you like less salt)
  • 1 egg
  • a little melted margarine
  • milk or cream to make a pancake-batter consistency
Heat oil or butter or margarine in a pan. When the pan is hot, drop the batter in just like making pancakes. Like pancakes, wait until bubbles form and pop on the top and the top surface looks dry, then flip. Add more butter (or whatever) as necessary.

Make them thinner in a hotter pan, if you like them crispier, thicker in a less-hot pan, if you like them soft.


I'm posting at my blog today about the best fruitcake I ever made. No, that is not damning with faint praise -- WE LOVE FRUITCAKE!

1 comment:

Cerebrations.biz said...

Loved the corn muffin recipe. (I actually make a corn casserole instead.)