Friday, November 30, 2007

Pinto Bean Soup, Cabbage and Carrot Salad, Roasted Brussels Sprouts

Dinner 11/30 by Rachel

• Pinto Bean Soup

• Cabbage and Carrot Salad

• Roasted Brussels Sprouts

Tonight's soup was made with pinto beans, corn that we froze from the summertime, some green peppers that we harvested before the frost, chunks of windowsill-ripened tomatoes, onions from a neighboring farmer and various spices.

Rachel found a few cabbage heads that have been living out in the garden despite the freezing cold. She combined one with some carrots from our garden that have been living in a bucket of straw on the front porch. I'm not sure what was in the dressing, but it was tasty.

The brussels sprouts (I have only recently learned that this is the more correct name) from our garden were roasted with soy sauce and I'm not sure what else, but it really brought out their sweetness.


Miss. Cindel said...

That pinto bean soup looks super tasty! Could you blog the recipe for it too?
(please! please!)

Amy Skyhouse said...

Hi Miss. Cindel! Rachel said it's based on the New Mexican Bean Soup recipe from "Great Vegetarian Cooking Under Pressure" by Lorna Sass.

I'm hesitant to post the recipe since it's probably breaking some sort of copyright law, but if you don't have the cookbook in your collection, let me know and I'll see what I can do. :)