Ingredients
2 lb white beans, cooked
1 large can tomato sauce
2 tspps onion powder
1 tsp garlic powder
2 tsp sage
1 tsp chili powder
Directions
All in all, a rave review soup even from "Mr. I Hate
Soup", himself. I often cook my beans in a crock pot,
but when I am in a hurry I use a little multi cooker
pot. It was sold as a deep fryer, but for obvious
reasons I don't use it that way anymore!! :-)
From: Gary D Gott
Digest [Volume 8 Issue 50] - June 11, 1994. Formatted
by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV
Servings: 1 servings
Karen's White Bean Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Soup
The History of Recipes
It is actually possible to track the history of recipes back into antiquity, certainly as far back into history as the early Egyptians, and maybe even further. Interesting though that maybe, generally, these old cookbooks were just very basic hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to academics is a series of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. As we move into Roman times 25BC a man called Apicius compiled a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into appetizers, main course and desserts, a style of dining still practiced today. Aspicius also describes how the Roman chefs were skilled in the use of a good variety of spices, including many that are still in use today such as bay, fennel and dill. Later, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the Middle-East, including spices such as basil and rosemary. These new spices and herbs created a torrent in cookery books, many of which are kept safe in academic collections. During the following few centuries, the powerful families of Europe competed to serve the most exotic banquets, and as a result chefs and their collection of recipes were at a premium. Even so, it was during the nineteenth century the formal cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, testing, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cooking books were highly popular due to increased literacy, leisure time and having more disposable income. The revolution that is television brought us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Karen's White Bean Soup recipe.
