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

OmManiPadmeOmelet > wrote in news:Omelet-
:

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


That sure looks like a hearty soup! I'd love a bowl of that!

Andy

In article >, Andy <q> wrote:

> OmManiPadmeOmelet > wrote in news:Omelet-
> :
>
> > http://i2.tinypic.com/qsmquw.jpg
>
>
> That sure looks like a hearty soup! I'd love a bowl of that!
>
> Andy

Thanks! :-)
I like to make bean soups nice and thick.
--
Peace, Om.

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

"OmManiPadmeOmelet" > wrote in message
...
> Here is my contribution... Black soybean soup, beans well pre-soaked.

Looks hearty and good! .. the beans now look brown? Never made black soy
beans..only black turtle beans..(Phaseolus vulgaris) or Tampico beans or
Venezuelan beans.

On Mon 06 Mar 2006 03:42:57a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

> 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!

That is one hearty looking soup. I'm sure I would love it.

--
Wayne Boatwright o¿o
____________________

BIOYA

In article > ,
"jay" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > Here is my contribution... Black soybean soup, beans well pre-soaked.
>
> Looks hearty and good! .. the beans now look brown? Never made black soy
> beans..only black turtle beans..(Phaseolus vulgaris) or Tampico beans or
> Venezuelan beans.
>
>

Yes, the black soybeans turn brown after being soaked and cooked. :-)

Thanks!
--
Peace, Om.

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

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> On Mon 06 Mar 2006 03:42:57a, Thus Spake Zarathustra, or was it
> OmManiPadmeOmelet?
>
> > 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!
>
> That is one hearty looking soup. I'm sure I would love it.

Thanks Wayne!
--
Peace, Om.

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

OmManiPadmeOmelet wrote:
> Here is my contribution... Black soybean soup, beans well pre-soaked.

Saw this on abf. Very nice soup, Om.

Cheers
Cathy(xyz)

In article .com>,
"cathyxyz" > wrote:

> OmManiPadmeOmelet wrote:
> > Here is my contribution... Black soybean soup, beans well pre-soaked.
>
> Saw this on abf. Very nice soup, Om.
>
> Cheers
> Cathy(xyz)
>

Danke!
--
Peace, Om.

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

OmManiPadmeOmelet wrote:
>
> 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

In our house, we call that stoup....halfway between stew and soup lol

..Sharon

In article >, biig > wrote:

> OmManiPadmeOmelet wrote:
> >
> > 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!
>
> In our house, we call that stoup....halfway between stew and soup lol
>
> ..Sharon

Accurate description. ;-)
I like my soups chunky and thick.....
--
Peace, Om.

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