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Beef Soup and Beer Bread

Last night was chicken soup and cornbread   Tonight is beef soup and beer bread.  With this %$@#& cold I have, the only thing that remotely sounds good is soup.  I can throw stuff in a pot and walk away.  Anything else is just too much of an effort.

It’s not that I’m sick-sick, just snotty and tired.  And Victor has started with a scratchy throat, too.  This is just not the way to start the Storm of the Century.

The soup had a bit of everything in it:

  • beef
  • Mexican chorizo sausage
  • canned tomatoes
  • beef broth
  • fresh longhorn peppers
  • onions
  • garlic
  • great northern beans
  • pinto beans
  • black beans
  • pink beans
  • pimentos
  • canned green chilis
  • carrots
  • salt & pepper

The combination of ingredients added all the herbs and spices it needed.  I didn’t add anything.  It was mildly spicy and really rich.  I let it boil for a while to reduce a bit.

The beer bread was my old standby.  And I used up my last bottle of beer!  Time to get more before the end of the world hits Sunday night.

This is truly one of the easiest breads to make – and it really does taste good.

Quick Beer Bread

  • 3 cups self-rising flour
  • 2 tbsp sugar
  • 12 oz beer
  • Melted butter

Mix and put into a 4″ x 8″ bread pan.  Top with melted butter.  Bake at 350° about 1 hour.

At least we’re eating well… I have at least one more day of trying to get over this damned cold before returning to work…

Time for a cup of tea…

 

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