While working in my kitchen I ran across a slim volume cookbook entitled, Recipes for Romance. The book, an effort by our local romance writing chapter to fund a conference, was published in 2005 and barely made a splash in the world of cookbooks. However, we had a blast finding or developing recipes, naming them in a “very romantic” manner and then seeing them in print.
I love recipes, though I rarely follow them word for word. I’m one of those cooks who will substitute a spice for one I don’t have rather than go to a grocery and buy it. Needless to say, I have some winners and some stinkers. But these recipes were tested and approved by members, sometimes repeatedly.
I’m going to share a recipe every now and then from the book and hope you enjoy! This month, since we’re still in the midst of cold and dreary weather, I’m sharing a soup recipe that Carolynn Carey posted in the book. While we used some recipes we’d had passed down or found in magazines, we generally tried to make them our own. I hope you enjoy this one!
Black Bean and Rice Soup
1 medium onion, chopped 1 14 oz. can tomatoes with chilies
2 14 oz. cans vegetable or chicken broth 8 oz. medium salsa
1 15 oz. can black beans, drained and rinsed 1/2 cup uncooked rice
1 11 oz. Mexican corn, drained
Cook the onion in a medium saucepan in broth for about 10 minutes. Add all ingredients to the onion and broth mixture, cover and simmer about 45 minutes or until the rice is cooked.