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The crisp, cool days of Fall have arrived and we begin to think of soups and stews. Many believe that soup is only a Fall and Winter time food, however, they can be served all year long.
Definitely when Fall arrives we start to think about soup. Many soups are better the second day. A sandwich or a salad are perfect companions and dinner can be ready in a flash.
This week we have a combination of soup and salad recipes that we hope you will try and enjoy.
Southern Bean Soup
1 pound navy beans
Ham hock, smoked and meaty
3 medium potatoes, cut in cubes
1 cup onion, chopped
1 cup celery, chopped
2 cloves garlic, minced
Salt and pepper
Wash beans and soak overnight in enough water to cover. The next morning, add enough water to make five quarts.
Add ham hock and simmer for about two hours or until beans reach the mushy stage. Add potatoes, onion, celery and garlic, simmer for one hour. Remove ham hock, add meat from bone to soup. Season to taste with salt and pepper. Yield: about 4 to 4 1/2 quarts.
Louise Ellis
Amissville
Oyster Stew
1 stick real butter
1 pint oysters
1 quart heavy cream
1 quart milk
1/4 to 1/3 cup onion, finely chopped
2 tablespoons parsley, chopped
Salt and pepper
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