For many years, Carol Price of Minersville, Pa., made her favorite bean soup from a recipe that appeared on the bag of Jack Rabbit dried beans. Unfortunately, she lost the recipe some time ago and was hoping someone else might have it still.
Gladys Wilt of Lothian sent in a recipe that she says she found on a bag of Jack Rabbit Black Turtle Beans several years ago. I hope this is the recipe that Price is looking for.
The recipe is for a traditional black-bean soup. The soup is fairly easy to make but you'll need to start preparing it at least a day before you want to serve it. As with most soups that use dried beans, the beans must be soaked overnight and then require several hours of simmering. This is a very tasty soup and well worth the wait.
Serve it with a lemon wedge as the recipe suggests or add a dollop of sour cream.
Makes six 1 3/4 -cup servings
one 16-ounce package black beans
6 cups chicken broth
2 tablespoons margarine or butter
1 cup chopped onion
1 cup shredded carrots
1 cup chopped celery
1 bay leaf
1 teaspoon oregano
1 teaspoon salt
1 cup shredded potatoes
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3 tablespoons lemon juice
sliced lemon, if desired
Soak beans as directed on package; drain. In a large, deep pot, bring beans and chicken broth to a boil; reduce heat and simmer, covered, 1 1/2 to 2 hours.
In a large skillet, melt margarine or butter. Saute onions, carrots and celery for 3 to 5 minutes, until crisp-tender. Add sauteed vegetables and remaining ingredients, except lemon juice and sliced lemon, to beans; stir well.
Simmer, covered, an additional hour. Just before serving, remove bay leaf and stir in lemon juice. Garnish with lemon slices, if desired.
Per serving: 356 calories, 22 grams protein, 8 grams fat, 2 grams saturated fat, 54 grams carbohydrate, 17 grams fiber, 0 milligrams cholesterol, 1,241 milligrams sodium
Kristine Kelly-Kaplan of Frackville, Pa., would like to have a recipe for a bread pudding similar to the one she and her family enjoy so much that is served at the Grand Floridian hotel at Walt Disney World. It is served warm with a creamy sauce.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Mary Mullen, except where noted.