It’s Chili, Chowder, or Stew Saturday – Six Bean Soup

November 17, 2018 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is – Six Bean Soup. Attention all Bean Lover’s I’ve got the Soup for you, Six Bean Soup. Made using Baby Lima Beans, White Beans, Black Eyed Peas, Garbanzo Beans, Lima Beans, and White Kidney Beans. Add some Vegetables and Spices and you are set! The recipe makes 16 servings, so plenty leftover to freeze for later. It’s from the CooksRecipes website which has a huge selection of recipes for all tastes, diets, or cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

 

Six Bean Soup
No recipe image available.The use of canned beans speeds up the process of making this deliciously hearty vegetarian bean soup that feeds a crowd.

Recipe Ingredients:
10 cups water
3 (14.5-ounce) cans chopped tomatoes, canned or fresh
3 (1.5-ounces) packages dry onion soup mix
1 (15-ounce) can baby lima beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1 (15-ounce) can garbanzo beans, drained and rinsed
1 (15-ounce) can pink lima beans, drained and rinsed
1 (15-ounce) can white kidney beans, drained and rinsed
1 teaspoon salt
2 bay leaves
1 teaspoon Italian seasoning
4 tablespoons butter
2 cups chopped onion
2 cups chopped celery
1 cup chopped carrot
1 cup chopped green bell pepper
1/2 cup chopped fresh flat-leaf parsley
2 cloves garlic, crushed
Freshly grated Parmesan cheese for sprinkling

Cooking Directions:
1 – In a large stockpot, combine water, tomatoes, soup mix, baby lima beans, white beans, black-eyed peas, garbanzo beans, pink lima beans, white kidney beans, salt, bay leaves and Italian seasoning. Bring to a boil, reduce heat and simmer for 3 minutes.
2 – In a large skillet melt butter over medium heat. Add onion, celery, carrot, bell pepper, parsley and garlic; sauté until tender, 5 to 10 minutes. When vegetables are soft, add to soup. Cover and simmer for 1 hour.
3 – Sprinkle with Parmesan cheese before serving.
Makes 16 servings.
https://www.cooksrecipes.com/soup/six_bean_soup_recipe.html

Fried Wallye Fillets w/ Black – Eyed Peas and Diced New Potatoes

December 24, 2015 at 5:57 PM | Posted in beans, fish, potatoes | Leave a comment
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Today’s Menu: Fried Walleye Fillets w/ Black – Eyed Peas and Diced New Potatoes

 

Fried Wallye Fillets w Black - Eyed Peas and Diced New Potatoes 004
For breakfast this morning I made Scrambled Eggs using 2 medium Eggs and a couple of Jennie – O Turkey Breakfast Sausage Links. After breakfast I went to Kroger for Mom. Went early to avoid the mayhem that all stores will be facing today! Not a bad day to be Christmas Eve, sunny and a high in the 50’s. I’m not sure if it’s the weather or something else, it doesn’t seem like Christmas. Friends of mine say the same thing. Not sure what it is. For dinner tonight it’s Fried Walleye Fillets w/ Black – Eyed Peas and Diced New Potatoes.

 

 

Fried Walleye w Risotto and Cut Green Beans 001
I had the Walleye in the freezer so I laid the fillets in the fridge overnight to thaw. They are some of the fillets I had bought at Meijer a while back, and some of the best Walleye we’ve had. To prepare them I rinsed them off in cold water and patted dry with paper towel. Seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put them in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till all fillets were well coated. I then fried them in Extra Virgin Olive Oil on medium heat, about 3 to 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor. Along with Crappie, they’re my favorite Fresh Water Fish to eat.

 

Fried Wallye Fillets w Black - Eyed Peas and Diced New Potatoes 009
For one side I prepared a can of Kroger Brand Black Eyed Peas. First time I tried these and really enjoyed them, have to keep a can or two in the pantry. To prepare them just emptied the can into a small sauce pan and heated until warmed, low simmered so not to overcook.

 

 

 

 

Fried Wallye Fillets w Black - Eyed Peas and Diced New Potatoes 010
Then for another side it was Del Monte Diced New Potatoes. I’ve had these many times and as always delicious! To prepare these; empty the Potatoes into a small sauce pan and heat on medium heat until heated through. Fish, Beans, and Potatoes for Dinner! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

Walleye

Walleye is a freshwater perciform fish native to most of Canada and to the Northern United States. It is a North American close relative of the European pikeperch. Wikipedia
Scientific name: Sander vitreus
Higher classification: Sander
Mass: 24 lbs (Adult)
Conservation status: Least Concern (Population stable)Fried Walleye w Cut Roma Beans and Baked Roasted Fingerling Pota 001
Rank: Species
Nutrition Facts
Calories 105
Calories from fat 12
% Daily Value 1
Total Fat 1.4g 2%
Sat. Fat 0.3g 1%
Cholesterol 97mg 32%
Sodium 58mg 2%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 21.6g
Calcium 124.3mg
Potassium 439.6mg

Hoppin’ John – Happy New Year!

December 31, 2014 at 11:37 AM | Posted in CooksRecipes | Leave a comment
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From Cook’s Recipes, Start your New Year of with a dish of Hoppin’ John!
Hoppin’ John
Cooksrecipes 2
Hoppin’ John is a tasty, Southern black-eyed pea classic.
Recipe Ingredients:
1 pound dried black-eyed peas
1 large onion, peeled and finely chopped
2 tablespoons vegetable oil
1 teaspoon garlic salt
1 teaspoon oregano
5 cups chicken stock
8 cups hot cooked rice
Cooking Directions:
Soak peas overnight with water to cover by 2 inches. Drain peas and set aside.
In large saucepan, sauté onion in oil until transparent; add peas, seasonings and chicken stock. Cover and cook slowly until peas are tender, about 30 to 40 minutes. If made ahead, cover and reheat.
For each serving, serve 1/2 cup of peas over 1/2 cup rice.
Makes 16 servings.
http://www.cooksrecipes.com/sidedish/hoppin’_john_recipe.html

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