Hot Soup and Homemade Biscuits

slowcookingthursday
Originally uploaded by pwinn.

Sandra at Diary of a SAHM hosts Slow Cooking Thursday and I thought I would join in the fun this week! Be sure to check out all the great recipes at her place!

Soup
Originally uploaded by pwinn.

The soup ingredients are very simple but when left in the crockpot all day, something magical happens!

~Vegetable Cassoulet~

2 tablespoons olive oil
1 onion
2 carrots, peeled and diced
1 pound dry navy beans, soaked overnight. (You can also use 2 cans of navy beans)
4 cups mushroom broth
1 cube vegetable bouillion
1 bay leaf
4 sprigs fresh parsley
1 sprig fresh rosemary
1 sprig fresh thyme
1 large potato, diced

Directions:

1. Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.

2. In a crockpot, combine beans, carrots and onion, mushroom broth, bouillon and bay leaf. Pour in water if necessary to cover the ingredients. Tie together parsley, rosemary and thyme and add to the pot. Cook on low for 8 hours.

3. Add the potato after 7 hours of cooking. Remove herbs before serving.


If you need something to serve with your soup, here is my recipe for Buttermilk Biscuits.

Biscuits
Originally uploaded by pwinn.

Buttermilk Biscuits

These biscuits are sweet, crisp and tender.

2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
3 teaspoons baking powder
1 teaspoon baking soda
2 to 5 tablespoons butter (depends on how healthy you feel that day!)
1 cup buttermilk

1. Preheat oven to 450F.

2. Mix the dry ingredients together in a large bowl. Cut the butter into small pieces and either incorporate into the flour using a pastry blender or rub the butter between your fingers, until thoroughly blended.

3. Use a large spoon to stir in the buttermilk, just until mixture forms a ball. Turn the dough out onto lightly floured surface and knead it 10 times, no more. If it is very sticky, add a little flour, but don't worry if it sticks a bit to your hands.

4. Press into a 3/4 inch-thick rectangle and cut rounds with a biscuit cutter or glass. Gently reshape leftover dough and cut again. This recipe will produce about 10 biscuits.

5. Bake 7 to 9 minutes, or until the biscuits are a beautiful golden brown. Serve within 15 minutes for them to be at their best.

To feel safe and warm on a cold wet night, all you really need is soup.”~Laurie Colwin