Philosophizing About Food With Francine: Bread and Soup for a Snowy Day

by Francine Black

I’m preparing for whatever amount of snow drops on us this weekend!  Bread, of course, and then a nice hearty pot of bean, veggie, and sausage soup.

For this soup, I used great northern beans for which we must be grateful to our neighbors in South and Central America.

We know of the atrocities committed by the Spanish explorers as they looted these countries in their insatiable hunger for gold. They did, however, bring beans back to Europe, not realizing (in my opinion) that food is the more precious commodity, much as King Midas learned. Later, through trade routes, these beans also made it to Africa.

Great northern beans are a nutrient dense, low-fat legume loaded with plant based protein. They’re cholesterol free, low in calories, and heart healthy. In these days of rising meat costs, why not integrate beans into a nice dish as a protein?

I did add a small amount of smoked sausage to the soup for a little smoky flavor, but it’s really unnecessary as the soup actually has a delicious flavor entirely on its own.

Be safe and warm, dear friends!

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.

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