Welcome Heart, Sue Donaldson, Speaker

More torrents of rain are expected this afternoon. Time for hot soup. Here's what Laurie served her company - she got it ready in the morning, and found her company at church the same day. It was a hit. She got it from this link:

http://www.tasteofhome.com/recipes/Black-Bean-Soup-2

Sounds like this could work in the crock-pot as well. Yum!

Ingredients

• 2 cups dried black beans
• 2 quarts water
• 1 medium onion, chopped
• 1/2 pound lean pork cubes
• 2 teaspoons salt
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 can (6 ounces) tomato paste
• Optional toppings: thinly sliced radishes, finely shredded cabbage, minced fresh chili peppers and sour cream

Directions

• Rinse beans. In a Dutch oven, combine beans and water. Bring to a boil. Reduce heat; cover and simmer until beans wrinkle and crack, about 1-1/2 hours. Add onion, pork, salt, garlic and oregano. Simmer, covered, 1-1/2 to 2 hours, or until beans and pork are tender. Stir in tomato paste; heat through. Ladle into soup bowls. If desired, top with radishes, cabbage, peppers and sour cream. Yield: 2 quarts.

Ceslie gave me this good tip when making cornbread. Use the Jiffy corn muffin mixes, and exchange the liquid for 1 can of creamed corn per two boxes. Makes it moist and tastes like homemade. Enjoy and stay dry!