Friday, September 18, 2009
Hearty Bean Soup
Today's Old Cookbook Review highlights a book that's not vintage, but it is timely. With school starting and all of the excitement of Fall heading toward us, we need some quick, healthy meal ideas!
I bought this Busy Mom's Cookbook at a Pampered Chef party when my boys were younger. It has so many good recipes that children will actually eat, and most of the recipes sneak in some vegetables (like the soup recipe that we're sampling today.)
The book, written by Doris Christopher in 1996, is full of great ideas for quick dinners, as well as, breakfasts, lunches and snacks. There is a little bit of advertising of Pampered Chef kitchen tools and other products, but that's to be expected when the cookbook's author is also the founder of a successful American company.
I personally own and use Pampered Chef products and have always been very satisfied with them. It's true that a potato peeler from the Pampered Chef catalog costs more than one from the dollar stores, but you're buying quality. In my kitchen, I cook a lot and I need sturdy tools that will hold up over time. I've never had to toss out one of their items because it broke or didn't work right; I'm a happy customer. (I don't sell the products or have friends or family who do.)
The Taco Ring from page 34 is popular with kids. In fact, my son, Justin made it for his Spanish class' Fiesta when he was in high school, and the students had to bring something. I've made the Sunshine Kisses cookies on page 24 (easy 'cause you use a lemon cake mix) for church gift baskets. Also the Chicken Parmesan on page 41 was very good, and everyone in our family liked it. Good luck in finding this cookbook at your favorite book-hunting spot!
Sample recipe: P. 83
Hearty Bean Soup
1 tsp olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium zucchini, chopped
1 can (11 1/2 oz.) condensed bean w/bacon soup
1 can water
1 can diced tomatoes w/garlic and onion
salt and ground black pepper to taste
Heat oil in 2-quart Generation II Saucepan over medium-high heat. Add onion and carrot. Saute' until onion is transparent, about 5 min. Stir in zucchini and saute' 1 more minute. Stir in soup, water and tomatoes. Bring to a simmer and cook 3 min. Season with salt and pepper. Ladle into 4 bowls and serve.
I will be joining these swaps today: