Here is my contribution... Black soybean soup, beans well pre-soaked.
The herbs are not pictured but I used fresh from the herb garden,
rosemary, thyme, dittany and mexican oregano. I normally don't peel
carrots, but these were getting a bit old so badly needed it. ;-)

The meat is pre-cooked ham and bacon that was used to make the original
stock that came out nice and thickly gelled, and was defatted prior to
cooking the soup. One of the advantages of cooking ahead. It's easier to
de-fat if the broth gets chilled. <G> Considering the nature of ham and
bacon....... I pulled a 1/2 inch thick cake of fat off the top of the
pot! Now that the soup has been refrigerated, almost no fat is sitting
on the top.

Pics are prep and plated:

http://i2.tinypic.com/qsmqs5.jpg

Bean soup prep

http://i2.tinypic.com/qsmquw.jpg

Bean soup plated

I was going to make french onion soup, but had pulled some musgovian ham
out of the freezer earlier in the week and it really needed to be used
up!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson