The Wooden Spoon: Bread & Soup I

This first recipe is a family favorite, and because it is soooo quick and easy, I often serve it for lunch on a busy school day.

Refried Bean Soup

1 large can of refried beans (or leftover homemade beans mashed)
1 can of beef broth
1 can of tomato sauce
1 can of Rotel tomatoes

optional: 1/2 onion softened in 1 Tablespoon of butter or margarine
or 1 Tablespoon of dried, minced onions (my choice)

1. Soften onions in a little butter in the soup pot (I skip this step).
2. Put beans and broth in soup pot. Use a whisk to blend until creamy.
3. Add tomato sauce and continue to whisk.
4. Stir in Rotel tomatoes.
5. Add dried onions if you skipped the fresh in step #1
(or leave out completely, if you prefer).

Heat until hot.
Serve with sour cream and tortilla chips.

Optional toppings: shredded cheese, chopped fresh onion, chopped chiles, salsa

Bread: tortilla chips (store bought)

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This next recipe (my hubby's favorite) is what I call a loosy, goosy recipe, my favorite type! You can freely add any ingredient that would appeal to your family and delete what you don't like. Here is how I put ours together.

Deputy V8 Soup

1. 5 to 7 potatoes peeled and diced (Begin to boil these).
2. Peel and slice carrots to equal a cup or two - set aside.
3. Slice 1 Kielbasa sausage - set aside.
4. Open 1 large can of Italian Green Beans - Drain.
5. Open 2 small cans of Blackeyed Peas - Drain.
6. Measure out about 1 to 2 cups of Frozen Corn - set aside.
7. Open 1 large can of Vegetable Juice (like V8)
8. Once Potatoes are soft, drain off hot water and return potatoes to soup pot.
9. Add Vegetable Juice, Sliced Carrots, Italian Green Beans,
10. Blackeyed Peas, Frozen Corn and Kielbasa.
11. Add water if necessary to cover ingredients.
12. Cover and cook at a low simmer until carrot are softened.
13. Salt & Pepper to taste.

This easily feeds our family of 7 -- usually with enough left over for lunch! To adjust to a smaller family just cut back on the amount of each ingredient, and you probably won't need to add water.

Bread Suggestion: Angel Biscuits -- dangerously yummy! (recipe follows)

Angel Biscuits

2 packages yeast
1 c lukewarm water
1 c boiling water
1 c shortening
1 c sugar
1 egg, slightly beaten
2 teaspoon salt
6 c plain flour

Dissolve yeast in lukewarm water.
Measure shortening and sugar into large mixing bowl.
Pour boiling water over shortening & sugar.
Stir until almost completely dissolved. COOL to warm.
Then add egg, yeast/water, salt and flour.
Mix well and cover (For Make AHEAD Tip: See Below).
Allow to rise till double. Punch down.
Roll and cut, place cut rolls onto a greased cookie sheet.
Let rise.
Bake at 350 degrees for 20-30 minutes.
Makes about 25 rolls.


Make AHEAD Tip:
When rolls are mixed, cover and refrigerate at least 6 hours
(I refrigerate overnight).
Three hours before baking, turn dough onto floured surface.
Punch down. Roll and cut, place on greased cookie sheet.
Let rise for 3 hours.
Bake at 350 degrees for 20-30 minutes.

[Note: these freeze well and are delicious warmed up.]