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For the soup: 2 tablespoons extra-virgin olive oil. 1/2 cup chopped onion. 1 small celery rib, chopped fine. 3 sprigs fresh thyme. 2 garlic cloves, sliced ...

According to acclaimed cookbook writer Crescent Dragonwagon (“Bean by Bean” Workman, $15.95), what followed was a plea to serve bean soup every day, “hot, cold, rain, snow or shine.” ...

Black Bean Soup First, brown the bacon in a heavy-bottomed soup pot over medium heat, 8 to 10 minutes, depending on thickness. Use a slotted spoon to remove the bacon, leaving the fat in the pan.

3. Pour off all but about 1 to 2 tablespoons of the bacon drippings from the pan. (When omitting the bacon, simply heat 1 tablespoon of olive oil in the pan.) ...

Many of our favorite stories, fables and rhymes came from the volumes of the set of Childcraft Books published in 1954 which accompany our family’s ages-old set of World Book Encyclopedias.

Servings: 6 to 8. Ingredients: 2 tablespoons extra-virgin olive oil, plus more to serve; 2 medium yellow onions, finely chopped; Kosher salt and ground black pepper ...

Step three: prepare the soup In a large pot, add two tablespoons of olive oil, and warm it on medium heat. Add in the ham, and let it render for five to 10 minutes, until it starts to lighten in ...